Categories: Condiments/Sauces

Ingredients

• 2 1/2 cups white wine vinegar
• 2 1/2 cups water
• 2 tbsp. coarse salt
• 2 tbsp. sugar
• 1 bay leaf
• 3 whole cloves
• 1 tsp celery seeds
• 2 celery stalks, peeled and sliced on the bias into 1-inch pieces
• 2 medium carrots, peeled and sliced on the bias into 1-inch pieces
• 1/2 head cauliflower, core removed and separated into florets
• 1 small yellow onion, quartered lengthwise and halved crosswise
• 2 serrano chilies sliced on the bias into 1/2-inch-wide pieces

Directions

1. Combine the vinegar, water, salt, sugar, bay leaf, cloves and celery seeds in a large saucepan and bring to a boil. Add the remaining ingredients and return to a boil. Remove from the heat and let cool to room temp.

2. Transfer to a container with a tight-fitting lid. The giardiniera can be stored in the fridge up to 2 weeks.

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