6 oz. cauliflower, cut into 1-inch florets
1 celery rib, sliced ¼-inch thick
1 carrot, sliced ¼-inch thick
1 ¼ cups seasoned rice vinegar
¼ cup water
2 garlic cloves, peeled and halved
½ t. red pepper flakes
¼ t. black peppercorns
¼ t. yellow mustard seeds
Place cauliflower, celery and carrot in 1-quart glass jar with tight fitting lid.
Combine vinegar, water, garlic, pepper flakes, peppercorns and mustard seeds in a small saucepan and bring to a boil. Pour brine into jar, making sure all veggies are submerged. Let cool completely.
Attach jar lid and refrigerate for at least 3 hours before serving. Giardiniera will keep, refrigerated, for at least 1 week.
Makes about 1 quart, or around 16 servings.
Other additions: try bell peppers, green pimento-stuffed olives and sliced jalapeno peppers for even more spice!
Recipe from Cooks Illustrated