Giardiniera Arcobaleno di Capodanno

1.In a large pot, combine the white wine vinegar, water, sugar, salt, black peppercorns, mustard seeds, dried oregano, and red pepper flakes. Bring to a boil over medium heat, stirring until the sugar dissolves.

2.Once boiling, add the carrots, zucchini, bell peppers, cauliflower, green beans, and radishes to the pot. Blanch the vegetables for about 3-4 minutes until they are bright in color but still crisp.

3.Using a slotted spoon, transfer the blanched vegetables to a large bowl of ice water to stop the cooking process. Let them cool for about 5 minutes, then drain well.

4.In a clean, sterilized jar or container, layer the cooled vegetables and cherry tomatoes. Pour the hot vinegar mixture over the vegetables, ensuring they are fully submerged.

5.Drizzle the extra virgin olive oil over the top of the vegetables and seal the jar tightly. Let it cool to room temperature before refrigerating.

6.Allow the giardiniera to marinate in the refrigerator for at least 24 hours before serving to enhance the flavors. It can be stored for up to 2 weeks.