1 cauliflower (over 2 lb), head separated into bite-sized florets and washed
Celery ribs, washed well and cut into 1-inch pieces
1 red bell pepper, sliced into ½-inch pieces
1 yellow bell pepper, sliced into ½-inch pieces
5 carrots, peeled and cut into ¼-inch slices to make 3 cups
8 oz pearl onions peeled (or use an 8 oz jar of large cocktail onions)
1 box frozen artichokes heart, defrosted and cut in half or into quarters
You can add any other vegetable, like mushrooms, eggplants, etc
Also secure and prepare
4 oz jar of Tuscan sweet peperoncini, drained of their brine (imported from Italy)
8 oz Sicilian style green olives in brine, pitted
12 oz oil cured black olives, pitted
The Condiment
1½ cup canola oil
1 cup extra virgin olive oil
½ cup distilled white vinegar
A few pinches of hot red pepper flakes
4 bay leaves
Taste for salt and add if needed
Equipment Needed
1 stainless steel 6- or 8-quart sauce pot
Stainless steel 3-quart saucepan
Slotted spoon
1 large bowl
Glass or plastic containers to storage the marinated vegetables
Instructions
1. In the 8 quart pot, mix all ingredients for the pickling liquid. Transfer 2 cups of it to the small saucepan and bring to a boil. In a large bowl, combine the condiments except for the bay leaves, which you will add last.
2. Add cauliflower florets to the boiling liquid in the large pot, bring to a boil and cook for 5 to 6 minutes, until al dente. When cauliflower is done, use a slatted spoon to transfer cooked vegetables to a big bowl.
3. In the same water, cook the celery for 6 minutes, and in the same manner, cook artichokes for 1 minute.
4. If you add other vegetables, cook for 3 to 6 minutes, until al dente. Use your judgment and taste the vegetables to make sure they are properly cooked.
5. Cook fresh pearl onions for 4 minutes. You can substitute pearl onions for small red onions cut into quarters and cooked for 4 minutes. Boil onions la
6. Bring the small saucepan to a boil, add carrots and cook for 6 minutes. If using tiny baby carrots, reduce time to 3 minutes.
7. In the small pot add the yellow pepper and follow with red pepper, cooking each for 4 minutes.
8. When you have all the cooked vegetables in the bowl, mix in a jar of peperoncini and the olives.
9. Taste for salt, and if you like a more pungent giardiniera, add some more vinegar. Mix in bay leaves last and make sure the vegetables are submerged, adding some of the pickling liquid if necessary. Store in a plastic or glass containers. Serve as antipasto or a side dish. It will keep refrigerated for about a month.
