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.
Brine:
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.