GIARDINIERA

Giardiniera 

Makes 6 pints

1/2 pound pickling cucumbers, about 3/4 inch in diameter

2 celery stalks, cut crosswise into 3/4-inch lengths

5 teaspoons pickling salt

1/2 small cauliflower head, broken and cut into florets

1 large carrot, cut into thin rounds

1 cup peeled whole shallots or very small onions

1/2 pound Italian sweet peppers, seeded and cut into 3/4-inch rings, or whole sweet cherry peppers, left whole but slit twice lengthwise

6 bay leaves

12 garlic cloves

1-1/2 teaspoons black peppercorns

6 oregano sprigs

2-3/4 cups white wine vinegar

2-1/2 cups water

6 tablespoons olive oil

Gently wash cucumbers, and remove blossom ends. Cut cucumbers crosswise into one-half-inch-thick rounds. In a bowl, toss cucumbers and celery with one teaspoon of salt. Let mixture stand for one to two hours.

Drain cucumbers and celery well. Combine in large bowl with remaining vegetables.

Into each of six pint jars, put one bay leaf, two garlic cloves and 3/4 teaspoon peppercorns. Pack jars with vegetables, adding an oregano sprig to each, and shaking jar to settle vegetables.

In nonreactive saucepan, bring to boil the vinegar, water and remaining 4 teaspoons salt, stirring to dissolve salt. Pour hot liquid over vegetables, leaving 1/2  inch headspace. Top each jar with 1 tablespoon olive oil. Close jars with two-piece caps, and process them for 20 minutes in a boiling water bath.

Store cooled jars in cool, dry, dark place for at least three weeks before eating the pickles.