Giardiniera, Sweet And/Or Hot (Pickled Vegetables)

• 1 lb green Italian olives, crushed
• 1 large yellow onion, sliced (or 1 cup tiny pearl onions, peeled)
• 1 garlic clove, sliced thin
• 2 carrots, peeled and sliced diagonally
• 1 stalk celery, sliced diagonally
• 2 cups cauliflower florets, cut into small chunks
• 1 cup broccoli floret (optional, omit in hot version)
• 12 red bell pepper, quartered and sliced
• 14 cup hot pepper (or less to taste for hot version only)
• 12 cup white vinegar or 12 cup dry white wine
• 12 cup water
• 14 cup sugar
• 2 teaspoons salt
• 6 peppercorns
• 1 tablespoon dry dill weed
• 1 cup water
• 1 cup white vinegar
• 1 tablespoon salt

1. Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.
2. Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.
3. Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
4. Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before serving.

green italian olives, yellow onion, garlic, carrots, celery, cauliflower, broccoli floret, red bell pepper, hot pepper, white vinegar, water, sugar, salt, peppercorns, dill, water, white vinegar, salt

Taken from www.food.com/recipe/giardiniera-sweet-and-or-hot-pickled-vegetables-64772 (may not work)