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)

How to make Pickled Vegetables

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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.