Name: Pickled Vegetables
Cook time: 1 hr
Total time: 1 day
Yield: Makes about 10 cups
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)

This image may contain Relish Food Pickle and Plant

These vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.

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.

Recipe notes

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