La Giardiniera

Sterilising jars

1. To sterilise the jars put them right side up in a deep pot or canning rack pour over hot water to the jars are fully submerged. Boil the jars for 10 minutes any rubber seal and lids should also be sterilised this way. Remove the sterilised jars with tongs and place upside down on a clean kitchen towel without drying.
2. Tip: If you don't have a canning rack you can place clean kitchen towels (fabric towel) around the jars to stop them rattling.

Prepare the vegetables

1. Put the water, vinegar, salt, sugar and peppercorns into a large pot and bring to a boil. Once boiling add the cut cauliflower for 3 minutes then add the rest of the prepared vegetables for another 5 minutes.

Canning

1. After boiling remove the vegetables from the liquid to a clean bowl using a slotted spoon.
2. Strain the liquid into a large clean bowl or measuring jug, this is an optional step.
3. Fill the sterilised jars with the vegetables and 1 bay leaf per jar leaving 1 inch (2.5 cm) from the top of the jars. Fill the jars with cooking liquid so it's 1/4 inch (1 cm) above the vegetables.
4. Carefully place the jars back into hot water making sure the lids are not sealed completely shut and bring to a boil. Boil the jars for 10 minutes or according to your altitude *see notes.
5. Remove the jars with tongs straight after boiling and place on a clean kitchen towel. Seal the jars shut immediately and let them cool completely without moving.
6. Once at room temperature, they will keep well for up to 3 months. Once opened eat within 4-5 days, serve with meats or cheese.