Giariniera

Serve these Italian-style pickled vegetables with roasted meats or on an antipasto plate.

Makes 1 quart

1 medium Carrot, peeled and cut into 1/4-inch slices
1 rib Celery, cut into 1/4-inch slices
2 ounces Green beans, ends removed and cut into 1/2-inch pieces
1 small Red bell pepper, seeded and cut into 1/2-inch squares
2 ounce Pearl onions, peeled
1/2 cup Cauliflower, florets
2 cups Vinegar
1/4 teaspoon Sugar

Seasoning:
1 Bay leaf
1 teaspoon Mustard seed
1 Clove, whole
1 Chile, dried
1 teaspoon Peppercorns
1 clove Garlic, whole and peeled
2 cups Olive oil

Place all of the vegetables in boiling water. Cook for one minute.

Place in a colander in the sink and immediately rinse with cold water.

In a separate pan, mix the vinegar and sugar and bring to a boil.

Allow to cool. Place the vegetables in a non-reactive container.

Add the vinegar mix and seasonings. Toss well. Marinate in the refrigerator for three days.

Drain off the liquid and replace with olive oil. Store in the refrigerator for 2-3 weeks.

Place in a colander in the sink and immediately rinse with cold water.

In a separate pan, mix the vinegar and sugar and bring to a boil. Allow to cool.

Place the vegetables in a non-reactive container. Add the vinegar mix and seasonings.

Toss well. Marinate in the refrigerator for three days.

Drain off the liquid and replace with olive oil.

Store in the refrigerator for 2-3 weeks.

- Nick Sundberg