Giardiniera - delicious. magazine

Ingredients

• 100g cauliflower (about ¼ small cauliflower), broken into small florets
• 1 medium carrot, peeled and sliced
• 1 celery stick, cut into 2.5cm pieces
• 100g mixed baby peppers, deseeded and sliced
• 50g green beans, sliced into 3cm batons
• 1 baby cucumber (or ¼ a large one), sliced
• 2 spring onions, sliced into 3cm batons
• 60g pitted green olives, sliced
• ½ tbsp fine salt
• For the pickling piquor
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 350ml white vinegar
• 50ml extra-virgin olive oil
• 2 tbsp caster sugar
• 6 small garlic cloves
• 2 bay leaves
• 1 tbsp dried oregano
• 1 tsp chilli flakes (optional)
• Specialist kit
• 1 litre jar or container