Quick Cook Vegetables (Giardiniera)

Ingredients

• Cauliflower: 1 cup florets
• Carrots: 2
• Celery: 2 stalks
• Bell peppers: 2
• Extra Fine Green Beans: 1 cup
• Pearl onions: 150g
• White wine vinegar: 1 cup
• Clovis Red Wine Vinegar: 1/2 cup
• Sugar: 2 tablespoons
• Salt: 1 tablespoon
• Olive oil: 1/2 cup
• Oregano: 1 tablespoon

Instructions

1. Cut all vegetables into uniform pieces, about 1/2-inch in size, so they pickle evenly.
2. Bring a pot of salted water to a boil. Blanch all the vegetables for 2-3 minutes until slightly softened but still crisp. Drain well.
3. In a saucepan, make the brine by combining both vinegars, sugar, and salt. Bring to a boil, stirring to dissolve sugar and salt.
4. Pack the blanched vegetables tightly into clean jars.
5. Pour the hot brine over the vegetables, covering them completely.
6. Add olive oil to create a layer on top, then sprinkle with oregano.
7. Let cool to room temperature, then refrigerate for at least 24 hours before serving. Will keep for several weeks.