Giardiniera ala our Fav Canning Guru

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Sundays are great days to clean out the fridge and use up some veggies and this recipe (that originally appeared in the New York Times) is the perfect way to accomplish that. What we really love about it, is it was written by Cathy Barrow aka Mrs. Wheelbarrow (remember when she taught our Tomatopalooza canning workshop this past August? Here's a recap...it was awesome!) and everything she makes is spot on delicious and straight-forward simple. We added some watermelon radishes in place of the celery that we didn't have on hand, other than that we stuck to the recipe as is.
We made a big double recipe of it and will serve the jar with a slotted spoon in it, right on the table with a big Italian meal we've got planned for the middle of the week. 

Giardiniera

4 serrano chiles, thinly sliced, with seeds removed
2 red sweet peppers, cut into 1/2-inch pieces
1 or 2 celery ribs, sliced or julienned
1 or 2 carrots, sliced or julienned
1 medium head cauliflower, cut into small florets
½ cup salt
2 cloves garlic, slivered
3 teaspoons dried oregano
1 teaspoon red pepper flakes
½ teaspoon celery seeds
1 teaspoon crushed black peppercorns
1 cup white vinegar
½ cup olive oil (not extra virgin)
½ cup grapeseed or safflower oil

In a large bowl, using your hands, mix the vegetables and salt until well combined. Cover the vegetables with water. Cover the bowl and allow the mixture to sit, unrefrigerated, for 8 to 12 hours.
Drain the vegetables and rinse thoroughly. Sterilize 2 quart-size glass jars, with lids, in the dishwasher or by submerging them in boiling water for 10 minutes.
In one sterilized jar, combine the garlic and all the herbs and spices; add the vinegar and oil and shake well to emulsify the dressing. Pour half the dressing into the other jar.
Pack the vegetables into the jars. If vegetables are not completely coated, make and add more dressing. Screw lids onto jars and refrigerate. Allow the mixture to mellow for a couple of days before serving.