Classic Easy Giardiniera

1 In a large heat-proof bowl, combine the cauliflower, carrots, bell peppers, serranos and salt. Toss to coat. 2 Divide the vegetables between 2 32-ounce glass canning jars. Place 1 garlic clove and 1 bay leaf in each jar. 3 In a medium pot, combine the vinegar, water and sugar. Bring to a boil. Pour the hot brine over the vegetables. Allow to cool to room temperature. 4 Cover and refrigerate overnight before serving. Leftover giardiniera will keep in the refrigerator for up to 4 weeks.