GIARDINIARA

Your antipasto platters will thank you this fall.

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.