Makes 2 medium Kilner jars 140g (scant 5oz) dairy salt cold water to cover 1 celery stalk, diced into 7mm (1/3 inch) 1 cup of tiny cauliflower florets 1 cup carrot, and diced into 7mm (1/3 inch) 1 red or green pepper, seeded and diced into 7mm (1/3 inch) 75g (3oz) green olives, stoned, peeled and sliced 1 tablespoon dried oregano or 2 tablespoons fresh marjoram, chopped 2-4 jalapeno peppers (seeded and thinly sliced) OR 1 teaspoon chilli flakes 225ml (8fl oz) white wine vinegar 225ml (8fl oz) extra virgin olive oil 1/2 teaspoon freshly ground black pepper
Dissolve the salt in the water, add the diced celery, carrots, tiny cauliflower florets, pepper, olives and thinly sliced fresh chilli if using. The vegetables should be covered in the brine. Cover and refrigerate overnight.
Drain and rinse the vegetables in cold water and drain again. Mix the oil and vinegar with the chilli flakes (if using), marjoram and freshly ground black pepper.
Transfer the vegetables into 1 or 2 sterilised Kilner jars. Cover with the pickling liquid. Allow to marinade at least overnight but the giardiniera will keep for weeks and get better and better.
Note: A cup measure equals 225ml (8fl oz)