Giardiniera Salad

• 4 cups Distilled Vinegar
• 3 cups Water
• 2 Tablespoons Sea Salt
• 5 whole 2 Cup Sized, Sterilized Mason Jars, With Lids
• 15 whole Peppercorns
• 5 leaves Bay Leaf
• 5 cloves Garlic
• 1 head Medium Size Cauliflower, Chop From Stem And Leave Florets
• 2 stalks Celery, Cut 1/4" Thick Slices
• 2 whole Carrots, Peeled And Sliced
• 1 whole Red Bell Pepper, Seeded, Membranes Removed, Sliced Into Strips
• 1/2 cups Pickled Peppercini's, Drained

1. In a medium pot, bring vinegar, water and salt to a boil.
2. Turn off the heat and let it cool for a few minutes.
3. Add 3 peppercorns, 1 bay leaf and 1 clove of garlic to each sterilized mason jar.
4. Evenly divide vegetables between each jar, leaving an inch from the top of the jar.
5. Spoon vinegar mixture over jar filling it up to 1/2 from the top.
6. If you run out of liquid, just pour in some white distilled vinegar or even apple cider vinegar.
7. Make sure you take a spoon or a knife and stir to take out any air bubbles you may have in the jars.
8. Top the jars with sterilized lids.
9. You can refrigerate your jars or you can can them according to safe canning practices.

distilled vinegar, water, salt, mason, garlic, cauliflower, stalks celery, carrots, red bell pepper, s

Taken from tastykitchen.com/recipes/appetizers-and-snacks/giardiniera-salad/ (may not work)