Giardiniera (Italian Pickled Vegetables)

• 7 whole Jalapenos, Thinly Sliced (for Hot Giardiniera, Use Serranos)
• 1 whole Red Bell Pepper, Stem And Seeds Removed And Diced
• 3 whole Celery Ribs Diced
• 2 whole Carrots, Peeled And Diced
• 1 whole Onion, Diced
• 2 cups Cauliflower, Chopped
• 1 Tablespoon Coarse Salt
• 1 cup Canola Oil
• 2-1/2 teaspoons Fresh Oregano, Chopped
• 1 teaspoon Fresh Thyme, Chopped
• 1/2 teaspoons Celery Seeds
• 1/4 teaspoons Turmeric
• 1/4 teaspoons Red Pepper Flakes
• 1/2 teaspoons Ground Black Pepper
• 1-1/2 cup White Vinegar
• 4 jars Pint-sized Canning Jars, With Lids And Rings

1. Sterilize your jars, lids and rings according to standard canning pracices.
2. Place vegetables into a bowl and sprinkle with the salt. Cover the vegetables with water and allow to sit for 4 hours or overnight.
3. After they are done soaking, drain the vegetables.
4. Set the oil aside.
5. Whisk together the rest of the ingredients in a small bowl.
6. Pack veggies tightly into pint jars. Pour 1/4 cup of oil into each jar. Ladle the vinegar/seasoning mixture into the jars until full (leave 1/2 inch headspace), tapping the jar on the counter to release air bubbles. Wipe the edges of the jars, put the seals and rings on and seal them hand-tight.
7. Process the jars in a boiling water canner for 10 minutes. Remove jars from the canner and allow to cool. Check seals and tighten lids, if necessary, before storing. Allow the jars to marinate for a few days before using. If any of the jars don't seal properly refrigerate them.
8. Makes approximately 4 pints.
9. Note: If you choose not to process these jars in a canner, they will last for several weeks in the refrigerator.

jalapenos, red bell pepper, celery, carrots, onion, cauliflower, salt, canola oil, fresh oregano, fresh thyme, celery seeds, ubc, ubc, ground black pepper, white vinegar, canning

Taken from tastykitchen.com/recipes/condiments/giardiniera-italian-pickled-vegetables/ (may not work)