Garden Giardiniera

From the garden

• 1 small cauliflower, cut into bite-size florets
• 2 medium carrots, sliced into coins
• 1 large red bell pepper, cut into strips — or a mix of sweet and hot peppers
• 2 cloves garlic, smashed and peeled

From the pantry

• 2 stalks celery, sliced
• 2 cups distilled white vinegar (5%)
• 1 tbsp sugar
• 2 tbsp canning or pickling salt
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• 1 tsp black peppercorns
• olive oil (optional) — a spoonful floated on top at serving time, Chicago-style

1. Cut everything into even, bite-size pieces — florets, coins, strips — so the brine penetrates at the same rate. Pack the vegetables and garlic into two clean quart jars.
2. Bring the vinegar, 1½ cups water, the salt, sugar, oregano, pepper flakes, and peppercorns to a boil, stirring to dissolve the salt.
3. Pour the hot brine over the vegetables to cover them completely, poking with a chopstick to release trapped air. Cool uncovered to room temperature.
4. Lid and refrigerate at least 3 days before eating — the cauliflower needs that long to pickle through. Shake the jars once a day if you think of it.
5. Serve straight from the jar on antipasto boards and sandwiches, or chop it fine for a Chicago-style relish, with a spoonful of olive oil over the top if you like.