INSTANT PICKLED VEGETABLES {rachael ray}

By grinder

Ingredients

• Fine sea salt or kosher salt
• 1 head purple cauliflower, cut in florets
• 2 carrots, peeled, sliced in 1/4” discs
• 2 ribs celery with leafy tops, sliced
• 1 cup green Sicilian olives, pitted
• 2 Italian cherry peppers, sliced
• 1 cup white balsamic vinegar
• 1/4 cup sugar
• 2 bay leaves

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Blanch cauliflower, carrots and celery in salted boiling water for 3-4 minutes. Drain, then transfer to a heatproof shallow bowl {do not shock in cold water as you normally would when blanching}. Toss with the olives and cherry peppers. The warm vegetables will soak up some of the brine.

Combine vinegar, 1 cup water, sugar, 2 rounded tablespoons salt and bay leaves in a pot. Bring to a boil, stirring to dissolve the sugar and salt, and then pour over the vegetables. Let cool, tossing occasionally. Serve at room temperature. Refrigerate.