Makes 4 pints
- 6 fresh serrano chile peppers, thinly sliced
- 1 red bell pepper, sliced
- 3 celery stalks, diced
- 2 carrots, diced
- 1/2 head cauliflower, stems removed and chopped into small florets
- 1/2 cup kosher salt
- 3 garlic cloves, smashed
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- 1/2 teaspoon celery seed
- Pinch of freshly ground black pepper
- 1 cup cider vinegar
- 1 cup olive oil
- In a large bowl, toss together the serranos, bell pepper, celery, carrots, and cauliflower. Add the salt and toss to combine.
- Pour enough water on top to cover the vegetables, cover with plastic wrap, and refrigerate overnight.
- Drain the vegetables and rinse briefly. Pack the vegetables into prepared pint jars.
- In a large bowl, combine the garlic, oregano, red pepper flakes, celery seed, black pepper, and vinegar. Slowly whisk in the olive oil.
- Pour the brine over the vegetables in the jars, leaving 1/4 inch of headspace. Seal the jars and process the giardiniera for 12 to 15 minutes. Store in a cool, dark place.
- In this simple method, food is processed in boiling water. This process heats the food to high enough temperatures (215 degrees F) to destroy bacteria and also heats the jars to form a proper seal. Place a circular rack in the base of a large pot or boiling-water canner (be sure pot itself is no more than 2 or 3 inches wider than the burner on your stove). The rack keeps jars from directly touching the base of the pot, which could cause them to overheat or process unevenly.
- Fill the pot or canner with enough water to cover the jars, and bring the water to a rolling boil. Use tongs to place the jars on top of the rack, taking care to leave a small amount of space between each jar so that the water can fully surround each jar.
- Make sure the water covers the jars by at least 1 inch. Once the jars are inside, place the lid on the pot, and begin the processing time. Process the jars for the amount of time dictated by the recipe. You may need to add additional boiling water to keep the proper level of liquid for longer processing times.
- Use tongs to carefully remove the jars from the water, and check to be sure a proper seal has formed. For a proper seal, the center of the jars should be depressed and not give at all when pressed. Cool the jars to room temperature before tightening the rings on the lids and storing in a cool, dark place.
Chef’s Notes: To prepare jars for canning, read over your recipe to determine what size and how many jars are needed. Be sure each jar has a lid and the circular band that holds the lid in place, and that they fit properly. Do not use jars with noticeable imperfections such as cracks, chips, or bent lids and/or bands. Jars should be cleaned and heated to sterilize before filling. This reduces the possibility of contamination from residue, dust, or other impurities being trapped in the jar. It also ensures that the jar doesn’t break when it comes in contact with the sudden heat of cooked foods.