Giardiniera*

• 4 to 8 serrano chiles, seeds removed and thinly sliced
• 2 red bell peppers, cut into 1/2-inch pieces
• 2 celery ribs, cut into 1/2-inch pieces
• 2 carrots, cut into 1/2-inch pieces
• 1 head cauliflower, cut into small florets
• 1/2 cup salt
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon red pepper flakes
• 1/2 teaspoon celery seeds
• 6-8 whole black peppercorns
• 1 cup white vinegar
• 1 cup olive oil

1. Combine the chiles, peppers, celery, carrots, and cauliflower in a large ceramic or glass bowl.
2. Add the salt and use your hands to blend it into the vegetable mixture.
3. Add enough water to cover the vegetables.
4. Cover the bowl and refrigerate for about 12 hours or overnight.
5. Drain the vegetables; rinse them thoroughly under cold running water to remove the salt.
6. Rinse out the bowl and add the remaining ingredients to it.
7. Whisk the ingredients to blend.
8. Return the drained vegetables to the bowl.
9. Use you hands to blend the vegetables with the seasoning mixture.
10. Cover the bowl and refrigerate for 2 to 3 days before serving.
11. The mixture may also be packed into sterilized jars and refrigerated for longer storage.