Giardiniera

Method

1. Bring to a boil white wine, red wine vinegar, white wine vinegar, sugar, salt, bay leaves, and peppercorns in a pot. Cover to prevent evaporation.
2. While the liquid heats, prepare the vegetables: slice carrots into rounds, cut celery root into pieces, remove the fibrous parts from bell peppers and cut into strips, and separate cauliflower into florets. Also chop the inner stems of the cauliflower into small pieces.
3. Once the liquid is boiling, add the carrots and celery root. Cook for 4–5 minutes.
4. After that time, add the bell peppers and cauliflower florets (including the chopped stems). Cook for another 5 minutes, or adjust the time to your preferred crunchiness (3 minutes for very crunchy, up to 10 minutes total for softer).
5. Sterilize the jars (e.g., in an oven at 100 °C for 30 minutes, or use your preferred method).
6. Fill the sterilized jars with the cooked vegetables, distributing them evenly.
7. If the liquid has cooled, bring it back to a boil.
8. Pour the boiling liquid into the jars over the vegetables, leaving a little space at the top.
9. Place the sealing caps (the little gadgets under the lid) and close the jars tightly.
10. Turn the jars upside down to create a vacuum seal.
11. Let the jars rest upside down for at least 3 weeks (or up to a month) before consuming.