Giardiniera

• 1 1/2 cups cauliflower florets
• 1 small carrot, chopped into 1/8-inch pieces
• 1/2 small onion, chopped into 1/8-inch pieces
• 2 garlic cloves, smashed
• 2 celery ribs, chopped into 1/2-inch pieces
• 1/2 cup pimento-stuffed green olives, roughly chopped
• 1/4 cup pepperoncini pepper
• 1 cup white vinegar
• 1/4 cup olive oil
• 2 tablespoons salt
• 2 tablespoons sugar (I prefer 1 tablespoon)
• 1/8 teaspoon red pepper flakes (can sub 1 fresh chopped hot pepper)
• 1/8 teaspoon oregano
• 1 bay leaf
• 5 teaspoons black peppercorns

1. Toast bay leaf and peppercorns. Combine vinegar, olive oil, salt, sugar, pepper flakes, and oregano in a pot and bring to a simmer. Add bay leaves and peppercorns. Steep 5 minutes.
2. Strain bay leaves and peppercorns. Reserve liquid. Place vegetables in a 1 quart container. Pour liquid over vegetables and let sit for two days before using.

cauliflower florets, carrot, onion, garlic, celery, green olives, pepperoncini pepper, white vinegar, olive oil, salt, sugar, red pepper, oregano, bay leaf, black peppercorns

Taken from www.food.com/recipe/giardiniera-468165 (may not work)