Hot Italian Giardiniera

ballmasonjars.com

Tess S

½ small head cauliflower, cut into ¾” pieces (about 340g or 3 ¼ cup)

3 celery ribs, sliced ½” thick (about 130g or ¾ cup)

3 carrots, cut into ¼” rounds or half moons (about 150g or 1 cup)

1 medium red bell pepper, diced into ½” pieces (about 175g or 1 ¼ cup)

4 Serrano peppers, thinly sliced (about 50g)*

1 cup diced sweet onion, (about 115g or ½ medium)

3 cloves garlic, thinly sliced (about 18g)

¼ cup, plus 2 Tbsp Kosher salt

1 cup pitted green olives, coarsely chopped (about 120g)

2 tsp dried oregano

1 tsp celery seeds

½ tsp red chili flake

½ tsp black peppercorns

1 tsp fennel seeds

2 bay leaves

3 cup white wine vinegar

Extra-Virgin olive oil for serving

note: Note: If you prefer less heat you can cut down the quantity of Serrano peppers.

Recipe

Directions at ballmasonjars.com

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