Receta Giardiniera
- 6 small zucchini, cut into rounds 1/4 inch thick (halve if they are too large)
- 6 celery stalks-cut into 1 inch pieces (diagonally)
- 3 tablespoons kosher salt
- 6 cups water
- 6 cups white wine vinegar
- 4 red bell peppers-seeded and chopped
- 2 yellow bell peppers-seeded and chopped
- 3 carrots, peeled and chopped
- 24 garlic cloves
- 8 bay leaves
- 2 tablespoons peppercorns
- 1 head cauliflower-cut into small florets
- 8 tablespoons olive oil
In a large nonreactive bowl, combine the zucchini and celery. Add 2 tablespoons kosher salt, cover with water. Cover with plastic wrap and refrigerate for 2 to 3 hours. Drain, rinse really well and drain again. Set aside.
Meanwhile, sterilize 8 one-pint jars and lids.
In a large nonreactive saucepan, combine the vinegar and the remaining kosher salt. Add 6 cups water, set over medium-high heat and bring to a boil, stirring to dissolve the salt.
In each jar, place 3 garlic cloves, 1 bay leaf and 1/2 teaspoon peppercorns. Divide the zucchini, celery, bell peppers, carrots and cauliflower among the jars, filling them to within 1 inch of the rims.
Ladle the hot brine into the jars, leaving 1/2 inch headspace and adding more vinegar if needed. Remove all air bubbles and adjust the headspace, if necessary. Add 1 tablespoon olive oil to each jar. Wipe the rims clean and seal tightly with the lids.
Process the jars in a boiling-water bath for 10 minutes. Let the jars stand undisturbed for 24 hours, then store in a cool dry place for 2 weeks while the flavors develop. Store for up to 1 year or once opened, in the refrigerator for up to 1 week.