Giardiniera

Name: Giardiniera
Yield: Serves 128, makes four 1-pint jars
Ingredients: ½ head, cauliflower (1 pound), cored and cut into 1-inch florets; 3 , carrots, peeled and sliced ¼ inch thick on bias; 3 , celery ribs, cut crosswise into ½-inch pieces; 1 , red bell pepper, stemmed, seeded, and cut into ½-inch-wide strips; 2 , serrano chiles, stemmed and sliced thin; 6 , garlic cloves, sliced thin; 1½ cups chopped, fresh dill; 1 teaspoon, whole coriander seeds; 2¾ cups, white wine vinegar; 2¼ cups, water; ¼ cup, sugar; 2 tablespoons, canning and pickling salt; ½ teaspoon, Ball Pickle Crisp

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A cookbook recipe exclusively for All-Access members from Foolproof Preserving

SERVES128, makes four 1-pint jars

TIME1¼ hours, plus 2 days chilling

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

WHY THIS RECIPE WORKS

We hoped to fix what plagues most supermarket brands: harsh brines and flat flavors. We started with the traditional vegetables in a white vinegar brine, but tasters found our pickles lacking. The addition of serrano peppers delivered heat,...

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