Autumn Giardiniera

A recipe from Chris Forbes

This giardiniera, made by Eat Retreaters in a pickling and canning workshop, is the perfect way to preserve the cruciferous bounty of fall in the Finger Lakes.


12 cups filtered water
7 cups white wine vinegar 1 cup white vinegar
3/4 cup kosher salt
1 tablespoon sugar

In each jar:

1 sprig of thyme
1 teaspoon fennel seed
1 teaspoon coriander
2 teaspoon mustard seed
1 clove of garlic

Cut vegetables to fill jars:

2 heads cauliflower
6-7 table-sized carrots
2 pounds brussels
2 pounds white turnips

Recipe yields about 8-12 pint jars.