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Prepare the vegetables - Cut or break off cauliflower pieces into smaller florets. Slice the carrots on an angle into 1/4" thick slices. Cut the half onion into 1/2" wide slices. Remove the seeds from the jalapeño and cut it into ringlets. Cut the bell peppers into long flat slices approximately 1/2" wide. Peel the garlic and slice each clove in half. I'm such a fan of these Shun knives. Pricey but beautiful and so worth it. Their nicest most beautiful knife is this one.
Dissolve the salt in the water - be certain to use non-chlorinated water.
Layer the vegetables - place the prepared vegetables, including the garlic and peppercorns, into the fermentation vessel(s). It's nice to use glass for this since it's truly beautiful to view through the glass. This is your chance to get artistic with the layering of the ingredients if you like. For this recipe, I used a 1/2 gallon Mason Jar. If you want to double the recipe, use two jars or combine into a fermentation crock. Although I often use a 1 gallon jar for many of my ferments, this giardiniera puts off a little more scent during the fermentation process so best to use a fermentation vessel that has some sort of airlock to keep the scent at bay.
Add salt water - Pour enough water in to reach to the top of the veggies. No need to fully submerge as the vegetables will begin to release some of their own liquid during the fermentation process and the water will eventually more than amply cover the veggies.
Place airlock on - I made two separate batches in experimenting with this recipe and used two different airlocks. There are many fine airlocks available. I've been enjoying this airlock lately.
Wait impatiently! for a few weeks while the fermentation takes place and enjoy.