Giardiniera

• 6 cups white vinegar
• 3-1/2 cups sugar
• 3 cups water
• 4-1/2 teaspoons canning salt
• 1 tablespoon dried oregano
• 1 tablespoon fennel seed
• 2 small heads cauliflower, broken into small florets (about 12 cups)
• 4 large carrots, sliced
• 4 celery ribs, cut into 1/2-inch slices
• 48 pearl onions, peeled and trimmed (about 1-1/4 pounds)
• 4 large sweet red peppers, cut into 1/2-inch strips
• 4 serrano peppers, seeds removed and thinly sliced
• 10 bay leaves
• 20 whole peppercorns
• 10 garlic cloves, thinly sliced

1. In a large stockpot, combine vinegar, sugar, water, canning salt, oregano and fennel seed. Bring to a boil. Add cauliflower, carrots, celery, and onions; return to a boil. Remove from heat; add peppers.
2. Carefully ladle hot mixture into 10 hot 1-pint jars, leaving 1/2- in. headspace. Add a bay leaf, 2 peppercorns and a few slices of garlic to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

white vinegar, sugar, water, canning salt, oregano, fennel seed, cauliflower, carrots, celery, pearl onions, sweet red peppers, serrano peppers, bay leaves, peppercorns, garlic

Taken from www.tasteofhome.com/recipes/giardiniera/ (may not work)