Pickled Vegetables

Name: Pickled Vegetables
Yield: makes 3 quarts
Ingredients: 2 cups distilled white vinegar; 2 tablespoons salt, preferably coarse sea salt; 2 medium carrots, peeled and cut into 1/4 × 1/4 × 2–inch julienne strips (about 1 1/2 cups); 16 small pearl onions, peeled (about 1 cup); 2 cups cauliflower florets, cut into 1-inch pieces (about half a small head); 2 medium celery stalks, trimmed, peeled, and cut into 1-inch pieces (about 1 cup); 1 medium red bell pepper, cored, seeded, and sliced; 1/3 inch thick (1 generous cup); 1/2 cup pitted meaty green olives, such as Cerignola; 3 tablespoons extra-virgin olive oil

December 9, 2011

There is not much to peel in celery, just the strings that run along the ribs that can be annoying to eat. To remove them, I take a peeler and lightly run it along the back of the celery rib. Another way to remove them is with a paring knife. When you are trimming the base or the top of the stalk, don’t just chop away, but gently hold the stalk in your hands and cut from the inside of the stalk to the outside without cutting all the way through. Just before finishing the cut, pull the knife toward you and the strings should peel off down the length of the stalk.

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