Recipe Schmecipe

Giardiniera.  More or less equal parts water and white vinegar, then 

more or less equal parts salt and sugar, although less than the liquid 

amounts. You gotta taste it constantly.  A couple of bay leaves, some 

black peppercorns, some whole cloves.  Cut the cauliflower into equal

sized florets and slice some carrots and celery.  Put all the vegetables

in the pot of pickling liquid, making sure it's all covered.  If not, add

 water until it is.  Some recipes have you boiling the pickling liquid 

separately, and blanching the vegetables in another pot.  Let's wash

one less pot and still end up with a great product, shall we?  Bring

the pot to a boil, cover it, turn off the heat, and let it sit to steep.

And if you do it outside on the gas grill, the house won't smell like

a pickle factory.  According to my wife, not me.

When the pot is cooler to the touch, spoon out the vegetables into

an old jar, then pour the liquid in until full.  Twist on cap and...done.

It must be refrigerated; you can't set it on the shelf of the root cellar.

Don't worry.  This stuff won't last too long.  You'll be standing in front

of the open fridge door in your underwear, eating this stuff straight

out of the jar at 2 in the morning.  I guarantee.