Gardiniera (pickled vegetables)

Gardiniera (pronounced Jar-din-air-ah) is often referred to as Garden in a Jar or Summer in a Jar. This Italian pickled vegetable dish, also known as "sotto aceti" (meaning "under vinegar"), is a delightful method for preserving your garden vegetables or those on sale. It is straightforward to prepare and this recipe yields 3 quart jars, 6 pint jars, or 12 half-pint jars.

You're free to use the vegetables listed below or incorporate any vegetables of your choice. The recipe includes broccoli, red bell peppers, and red Jalapeño peppers. Feel free to adjust the quantities based on your preference. For variation, one batch can consist solely of cauliflower, while another might focus on broccoli. You can also modify the levels of heat and sweetness to fit your taste; for a sweeter brine, simply add sugar as desired.

The brine itself is quite simple, consisting of equal parts vinegar and water. It is heated for about three minutes before being poured over the prepared vegetables.

Gardiniera

Ingredients

• 1 head of cauliflower, cut into small florets

• 1 pound of carrots, peeled and chopped

• 4 red bell peppers, seeded and chopped

• 12 cloves of garlic, peeled

• 4 Jalapeno peppers, seeded and minced (optional)

Brine

• 3 1/2 cups white wine vinegar or just white vinegar

• 3 1/2 cups water

• 6 tablespoons black peppercorns

• 6 tablespoons extra virgin olive oil

• 6 teaspoons dried oregano

• 1 1/2 tablespoons kosher salt or canning salt

• 3 teaspoons red pepper flakes (optional)

Instructions

1. Gather your fresh vegetables. Wash them well and cut them into bite-sized pieces.

2. Blanch the vegetables in boiling water for 3 minutes. Drain and place them in a large bowl.

3. Pack the blanched vegetables into clean (sterilized) canning jars.

4. Pour the brine over the vegetables, leaving 1/2 inch of headspace at the top of the jars.

5. Using a spatula or knife, go around the inside of jars to remove any air bubbles.

6. Place lids and rings (bands) on the jars, tightening them by hand.

7. Place the jars in a canner.

8. Process using the water bath method for 10 minutes.

9. Remove the jars and place them on a towel to cool.

10. Once cooled, label the jars and store them in a cool, dark place.