- 10 ounces (250 g) button onions, peeled and soaked in cold water for an hour
- 10 ounces (250 g) baby carrots, peeled and cut into sticks
- 10 ounces (250 g) white celery, stalks only, stripped of filaments and cut into short lengths
- A medium-sized cauliflower
- 1 quart (1 liter) white wine vinegar (have more handy)
- A couple of bay leaves
- 2-3 cloves
- 1 teaspoon peppercorns
- 1 tablespoon salt
- Several sterile jars, with lids that seal well, and (if you can find them) the little plastic mesh depressors that keep the contents of a jar submerged
Set the vinegar to boil with the herbs, spices and salt. While it's heating separate the cauliflower florets. When the vinegar comes to a boil, add the vegetables and cook them for about 15 minutes. Remove them to the jars with a slotted spoon and pour the boiling hot vinegar over them; have more boiling vinegar handy should that in which you cooked the vegetables not be sufficient. Cover the jars tightly and let them cool. Store them in a cool dark place for a couple of weeks, and they're ready for use. Expect them to keep for a year.
Yield: several jars of giardiniera, Italian pickled vegetables.