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PdfThis recipe involves two main stages: brining the vegetables and then preparing and marinating the giardiniera.
Day 1: Brine the vegetables
Combine the prepared cauliflower, carrots, celery, bell peppers, and onion in a large bowl.
Dissolve ¼ cup of salt in 4-5 cups of cold water and pour over the vegetables to submerge them.
Cover and refrigerate for 8 to 12 hours to draw out moisture and season the vegetables.
Day 2: Prepare the giardiniera
Rinse the brined vegetables thoroughly and pat them dry.
Mix in the garlic and optional olives.
Whisk together the vinegar, olive oil, oregano, celery seed, and peppercorns for the marinade.
Pack the vegetable mixture into sterilized jars and pour the marinade over them, ensuring full submersion.
Seal and refrigerate. Allow at least 48 hours for marinating, or ideally a week or two, before serving.