Here is a Giardiniera Recipe from the NY Times Dining and Wine Guide Yield: About 2 quarts.
- 4 Serrano chillies, thinly sliced, with seeds removed
- 2 red sweet peppers, cut into 1/2-inch pieces
- 1 or 2 celery ribs, sliced or julienne
- 1 or 2 carrots, sliced or julienne
- 1 medium head cauliflower, cut into small florets
- 1/2 cup salt
- 2 cloves garlic, slivered
- 3 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- 1/2 teaspoon celery seeds
- 1 teaspoon crushed black peppercorns
- 1 cup white vinegar
- 1/2 cup olive oil (not extra virgin)
- 1/2 cup grapeseed or safflower oil.
- In a large bowl, using your hands, mix the vegetables and salt until well combined. Cover the vegetables with water. Cover the bowl and allow the mixture to sit, unrefrigerated, for 8 to 12 hours.
- Drain the vegetables and rinse thoroughly. Sterilize 2 quart-size glass jars, with lids, in the dishwasher or by submerging them in boiling water for 10 minutes.
- In one sterilized jar, combine the garlic and all the herbs and spices; add the vinegar and oil and shake well to emulsify the dressing. Pour half the dressing into the other jar.
- Pack the vegetables into the jars. If vegetables are not completely coated, make and add more dressing. Screw lids onto jars and refrigerate. Allow the mixture to mellow for a couple of days before serving.