I get a kick out of pickling vegetables that people find mysterious. Romanesco keeps my pickling game interesting and educational because it creates an opportunity to teach people about the vegetable throughout the year. This strange-looking relative of cauliflower gives this condiment a twist on a classic giardiniera, an Italian relish of pickled vegetables. It is the perfect addition to anything from hoagies to pizza.

2 pounds Brussels sprouts

2 heads romanesco

4 tablespoons kosher salt

4 cups red wine vinegar

1 tablespoon yellow mustard seeds

1 tablespoon dried mint

1 tablespoon dried oregano

¹/₄ teaspoon ground black pepper

1 tablespoon crushed red pepper flakes

1 teaspoon cayenne pepper

Makes 6 pints

Assemble the canning stations as described on pages 5–7, steps 2–4. At the food preparation station, wash the Brussels sprouts and romanesco under cold running water (check for bugs; they like to hide in there!). Cut out the stem and leaves from the romanesco and set aside for the Romanesco Leaf Sauerkraut recipe.

Using the tip of the knife, break down the florets into 1-inch pieces. Trim the end off the Brussels and compost any discolored or wilted leaves. Cut in half lengthwise. Place flat-side down and cut into ribbons, starting at the base and moving to the top.

Place the Brussels and the romanesco in a large bowl. Add the salt and 4 tablespoons of cold tap water. Gently massage the vegetables for 3 minutes. Place in the refrigerator for 15 minutes.

While the vegetables sit, combine the red wine vinegar, 3 cups of water, mustard seeds, mint, oregano, and black pepper in a large, nonreactive saucepan. Bring the brine to a boil over high heat. Once hot and bubbling, turn the heat down to low and let steep for 10 minutes.

Drain the water from the bowl by placing a plate over the top and tipping the bowl to the side (this keeps the salt on the vegetables to ensure a crispier pickle). Wearing gloves, massage the red pepper flakes and cayenne into the Brussels and romanesco.

At the filling station, keep the jars and brine hot while filling each jar. Pour the brine through a fine-mesh sieve into a heat-resistant pitcher. Put a spoonful of spices from the strainer into the bottom of the jar. Using your hands and a funnel, pack the vegetables into the jar, pressing down in order to pack it full. Top the jar with brine, leaving ¹/₂ inch of headspace. Remove the air pockets by holding the vegetables down with the back of a spoon and gently tapping the jar on a kitchen towel. Add brine if necessary, wipe the rim, and secure the lid. Place the jars in the water bath, covered by 1 inch of water. Once the water is boiling, process for 10 minutes (pages 11–14, steps 7–12).