Giardiniera
 (Pickled Vegetables)

Makes 10 cups

Ingredients

2 ½ Cups distilled white vinegar
3 Cups water
3/4 Cup sugar
5 Tbs. Sea Salt
1 Tsp. Yellow Mustard Seeds
½ Tsp. Red Pepper Flakes
-
6 Cups Cauliflower Florets - Broken into Small Pieces
1 Medium Red Bell Pepper - Cut into 1" Pieces
1 Yellow Bell Pepper - Cut into 1" Pieces
2 Cups Carrots - Cut into ½" Slices
3 Cups - Inner Ribs Celery - Cut into ½” Slices
1 Cup Whole Peperoncini - Drained
1 Cup Lg. Green Olives
½ Cup Lg. Black Olives
6 Qts. Unsalted Water
Large Bowl of Ice and Water

In a medium sauce pan, brink vinegar and 3 cups water to a boil.  When simmering vinegar avoid untreated aluminum and/or iron pans.
Turn heat to moderate and add sugar, stirring until dissolved.

Transfer to a 4-quart bowl and cool about 30 minutes.  Again, avoid untreated aluminum.
-
Bring 6 quarts unsalted water to a boil in an 8-quart pot.  Add cauliflower to pot and boil until crisp-tender, about 4 minutes.  Transfer with a slotted spoon to ice bath to stop cooking.

Cook remaining vegetables separately in same manner.   Cook carrots 4 minutes.  Allow 3 minutes for bell peppers. Cook celery for 2 minutes.

 Drain vegetables in a colander and spread out on 2 large kitchen towels to dry.

Add cooked vegetables, peperoncini, and olives to pickling liquid.  Weigh these ingredients down by placing a heavy plate on top of them, to keep them submerged.

Chill covered for 24 to 36 hours prior to serving.

Pickled vegetables, kept covered and chilled are useable for 1 week.