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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 10 |
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These vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors. Ingredients:
2 1/2 cups distilled white vinegar |
3 cups water |
3/4 cup sugar |
5 tablespoons kosher salt |
1 teaspoon yellow mustard seeds |
1/2 teaspoon dried hot red-pepper flakes |
1 head cauliflower (2 lb), trimmed and broken into 1- to 1 1/2-inch florets (6 cups) |
1 red bell pepper, cut into 1-inch pieces |
1 yellow bell pepper, cut into 1-inch pieces |
4 carrots, cut diagonally into 1/2-inch-thick slices (2 cups) |
4 celery ribs, cut into 1-inch-thick slices (3 cups) |
1 cup drained bottled whole peperoncini (4 oz) |
1 cup large brine-cured green olives (preferably sicilian; 6 oz) |
1/2 cup oil-cured black olives (6 oz) |
Directions:
1. Make pickling liquid: Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes.
2. Cook vegetables: Bring about 6 quarts unsalted water to a boil in an 8-quart pot. Have ready a large bowl of ice and cold water. Add cauliflower to pot and boil until crisp-tender, about 4 minutes, then transfer with a slotted spoon to ice bath to stop cooking. Cook remaining vegetables separately in same manner, allowing 4 minutes each for bell peppers and carrots and 2 minutes for celery. Drain vegetables in a colander and spread out on 2 large kitchen towels to dry.
3. Add cooked vegetables, peperoncini, and olives to pickling liquid. Weight vegetables with a plate to keep them submerged, then chill, covered, at least 1 day.
4. Cooks' notes: •Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste to recipes with acidic ingredients. •Pickled vegetables keep, covered and chilled, 1 week.
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