Hot giardiniera - summer perfection in a jar

For those of you who are lucky enough to live near a Snarf's Sandwiches, you know and love their giardiniera. I don't mean you might like their giardiniera or you have tried and probably enjoyed it.  To be human is to love Snarf's giardiniera. That's all there is to it. Hungover? A Veggie with everything and extra giardiniera will cure you. Heartbroken? That definetly calls for a meatball or eggplant parm sandwich loaded with giardiniera. Fussy kids? They'll shut the hell up and eat the shit outta a grilled cheese with a smattering of giardiniera and likely remember that sandwich well into their old age. Guarnteed.

So with this recipe, I've attempted to replicate Snarf's famous giardiniera. I made this recipe with the intention of being good on pizza or sandwiches, but we had it the other night on top of grilled homemade sourdough that was brushed with olive oil and topped with a few thin shavings of Pecorino Picante. It was a transcendent experience and only took a few minutes to make.

Prep time: 1 cocktail

Brine: 
1/4 cup salt
1/2 cup apple cider vinegar
1-1 1/2 cup white vinegar (depending on the level of tang you want)
1 quart water

Vegetable mix:
1/2 cup finely diced carrots
2-3 stalks celery, sliced
1 small red bell pepper, chopped
15-20 (or so) jalapenos, serranos, fresno chilies or a mix thereof, sliced into wheels
1/4 cup diced onion
1 crown cauliflower, chopped up small
1/2 cup cheap jarred Spanish green olives (even the kind with pimentos is fine), minced 

Marinade:
Whole coriander seeds, peppercorns, fennel seeds, oregano, and mustard seeds
Bay leaves
2 cloves garlic, minced
Canola oil
Vinegar (white, apple cider, or white balsamic are all great) 

Bring all brine ingredients to a boil and make sure salt is dissolved. Let cool until it's warm or room temperature then place veggie mixture into a Tupperware or mixing bowl and pour brine over all the veggies EXCEPT THE OLIVES (save these for later) and make sure they are fully submerged (if not, brew up a little more brine). Place in the refrigerator 12-18 hours.

Drain veggie mixture and rinse. Stir in the minced olives.

Now grab some 1 quart mason jars. For each jar, you want to toss into the bottom: a large pinch each of coriander, peppercorns, fennel, oregano, and mustard, as well as 1-2 bay leaves and 2 cloves of minced garlic.  Now fill each jar totally up with your veggie mixture.

On top of the veggies, pour oil and vinegar until you completely submerge the veggies and the jar is filled to the brim. Use about 2/3 oil and 1/3 vinegar, but you don't have to be super exact about it.  

Transfer to the refrigerator. Refrigerate at least 2 days before eating, though this is best after a week. Stays good in the refrigerator 2-4 weeks.