Pickled Vegetables

Ingredients for Pickled Vegetables

• 600ml distilled white vinegar

• 725ml water

• 180ml sugar

• 5 tablespoons kosher salt

• 1 teaspoon yellow mustard seeds

• 1/2 teaspoons dried hot red-pepper flakes

• 1 head cauliflower (900g), trimmed and broken into 1- to 1 1/2-inch florets (6 cups)

• 1 red pepper, cut into 1-inch pieces

• 1 yellow pepper, cut into 1-inch pieces

• 4 carrots, cut diagonally into 1/2-inch-thick slices (200g )

• 4 celery ribs, cut into 1-inch-thick slices (725ml )

• 240ml drained bottled whole peperoncini (110g)

• 240ml large brine-cured green olives (preferably Sicilian

• 170g )

• 120ml oil-cured black olives (170g)

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.

Bring about 5.7L 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 peppers and carrots and 2 minutes for celery. Drain vegetables in a colander and spread out on 2 large kitchen towels to dry.

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.

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