Giardiniera

GIARDINIERA

1/2 head of califlower (1 pound), cored and cut into 1/2-inch florets

3 carrots, peeled and sliced 1/4 inch thick on bias

3 celery ribs, cut crosswise into 1/2-inch pieces

1 red bell pepper, stemmed and seeded, and cut into 1/2 inch wide strips

2 serrano chiles, stemmed and sliced thin

4 garlic cloves, sliced thin

1 cup fresh dill

2 3/4 cups white wine vinegar

2 1/4 cups water

1/4 cup sugar

1/8 cup Diamond Crystal kosher salt

Toss cauliflower, carrots, celery, bell pepper, serranos, and garlic together in large bowl until combined. Transfer vegetables to jars with tight-fitting lids.

Bundle dill in cheesecloth and tie with kitchen twine to secure. Combine dill sachet, vinegar, water, sugar, and salt in large saucepan. Bring to a boil over medium-high heat. Cover, removed from heat, and let steep for 10 minutes. Discard dill . Return brine to boil.

Process Pack jars with vegetables. Pour brine, over vegetables, leaving 1/2 inch of head space. Process in water canning bath for 10 minutes.

Makes four 1-pint jars