Step 1

Start by roasting the peppers under the broiler or a cast iron griddle until charred all over. Transfer to a bowl and cover with a towel until cool enough to handle. Peel and discard the core with the seeds. Tear or chop the flesh of the peppers into strips or bite size pieces. Transfer back into the bowl and mix with 1 Tbsp of red wine vinegar and optional 1 tablespoon extra virgin olive oil. Set aside.

Step 2

If using frozen cauliflower florets add them to a colander and run under some cold water. Drain well and tear them into smaller bite size pieces. Add to the bowl with the roasted peppers together with the carrot, chili peppers, shallot and garlic.

Step 3

Sprinkle the vegetable mixture with the oregano, celery seed, a pinch of salt and the peppercorns. Using a spoon transfer the mix to a large jar together with the bay leaves (750 ml - 1000ml jar)

Step 4

In a small saucepan combine the brine ingredients and bring to a simmer. Stir well until the sugar has melted. Carefully pour the hot mixture over the vegetables. If need be use a spoon to push down on the veggies to make sure they are all immersed.

Step 5

Cover with the lid and allow to cool off before refrigerating. For best flavor allow the veggies to marry overnight, but this Giardiniera is delicious even a couple of hours later.