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Giardiniera ... spicy pickled vegetables

Giardiniera

Makes approximately 6 cups

Active preparation time: About 1 hour. Make approximately 2 days before eating.

Ingredients:

1 large head cauliflower, broken into small florets

1 bunch carrots, cut into matchsticks

1 cup pickled peppers, rinsed

1.25 cups white vinegar

.25 cups sugar

2 tablespoons kosher salt

.5 teaspoons yellow mustard seeds

2 teaspoons red pepper flakes

Preparation:

Bring 1.5 cups water to a low boil and add sugar and salt. Stir until sugar and salt are dissolved (about a minute or two). Remove from heat and add in vinegar, mustard seeds and red pepper flakes. Set aside and allow the pickling liquid to cool.

Blanch cauliflower by bringing a large pot of water to a boil, adding the cauliflower and cooking for approximately 3-4 minutes, then removing from boiling water into an ice-water bath. Repeat for the carrots, cooking for approximately 2-3 minutes. After cauliflower and carrots have cooled completely, remove from ice water to a 2-quart container. Add pickled peppers and mix.

Pour pickling liquid over vegetables. Use an inverted plate to weight vegetables so they are submersed in liquid. Cover and refrigerate. After a day, taste and adjust seasonings as necessary (at this point, I originally added more pepper flakes). Keep refrigerated until ready to serve.

RAGUE