Pickled Vegetables

Directions

1. 1
   Pour 3 quarts of water into a 5-quart pot, add the vinegar and salt, and bring to a boil.
2. 2
   Add the carrots and onions; cook 2 minutes.
3. 3
   Add the cauliflower and celery; cook 2 minutes.
4. 4
   Stir in the red pepper and continue cooking until all the vegetables are softened but still quite firm, about 1 minute.
5. 5
   Drain the vegetables well and transfer them to a bowl large enough to hold them comfortably.
6. 6
   Cool to room temperature.
7. 7
   When all the vegetables are cool, season them with salt, toss in the olives, and drizzle the olive oil over everything.
8. 8
   Toss well and let marinate at least 1 hour at room temperature, or 1 to 2 days in the refrigerator, before serving.
9. 9
   (The giardiniera will keep refrigerated up to 7 days.)
10. 10
    If refrigerated, bring the giardiniera to room temperature before serving.