Ingredients

• 2 cups cauliflower florets (bite-sized)
• 1 cup celery, sliced ¼” thick on the diagonal
• 1 cup carrot, thinly sliced (coins or sticks)
• ¾ cup pearl onions or shallots, peeled
• ½ cup pickling cucumbers or gherkins, halved
• ¼ cup roasted red peppers, sliced
• 2–3 hot peppers (e.g., jalapeño, peperoncini, or Calabrian), sliced (remove seeds for milder heat)

Pickling Brine:
• 1¼ cups distilled white vinegar (or ¾ cup vinegar + ½ cup water for milder tang)
• ½ cup water
• 1 tbsp sea salt (non-iodized—essential for crispness!)
• 2 tsp black peppercorns
• 2 tsp mustard seeds
• 1 tsp coriander seeds
• 2 garlic cloves, smashed
• 1 bay leaf
• Optional: 1 tsp fennel seeds, 2 sprigs fresh dill or oregano

Instructions

Prep veggies: Blanch cauliflower, carrots, and celery in boiling water 1 min; drain and rinse under cold water. (Keeps them crisp-tender—skip for raw, crunchier giardiniera!)
Pack sterilized jars tightly with all vegetables and hot peppers.
Make brine: In a saucepan, combine vinegar, water, salt, and spices. Bring to a boil; simmer 2 min.
Pour hot brine over veggies, covering completely. Leave ½” headspace. Tap jars to remove air bubbles.
Quick-pickle (ready in 48 hrs): Seal and refrigerate. Wait at least 48 hours before eating—flavors need time to meld! Best at 1 week. Keeps 2 months refrigerated.
Fermented option (probiotic!): Skip vinegar. Use 2% salt brine (20g salt per 1L water), submerge veggies under weight, and ferment at room temp 5–7 days before refrigerating.