QUICK HOT GIARDINIERA

QUICK HOT GIARDINIERA 2 cups white vinegar 2 cups water 2 1/2 tablespoons granulated sugar 1 tablespoon Italian seasoning 1/2 tablespoon crushed red pepper 1 bay leaf 2 garlic cloves crushed 1 head cauliflower but into bite sized florets 2 celery stalks thinly sliced 4 serrano peppers thinly sliced 2 carrots thinly sliced 1 red bell pepper diced small 1 cup olive oil 1/2 teaspoon kosher salt 1/2 teaspoon ground pepper In a large saucepan, combine the vinegar, water, sugar, Italian seasoning, crushed red pepper and bay leaf. Bring the mixture to a boil over medium-high heat. Add the garlic, cauliflower, celery, serrano peppers, carrots, and bell pepper to the saucepan. Continue to boil for 5 minutes. Turn the heat off and all the vegetables to continue cooking for an additional 5 minutes or until they are crisp tender. Reserve 1/4 cup of the cooking liquid. Drain the vegetables and transfer to a large bowl. Toss the vegetables with the olive oil, reserved cooking liquid, salt and pepper. Transfer to jars or an airtight container. Refrigerate for 20-30 minutes. Serve with a slotted spoon.