Fermented veggies add color and crunch to summer meals. You can prepare pickled vegetables up to a week ahead. If desired, drain and toss with high-quality extra virgin oil before serving.
- 2 cups distilled white vinegar
- 2 cups water
- 2 tablespoon sugar
- 1 teaspoons sea salt
- 1 bay leaf
- ½ head cauliflower, broken into small florets
- 2 celery ribs sliced ½-inch pieces
- 2 carrots, peeled and cut into ¼-inch thick slices
- 4 pimento de cheiro (fragrant pepper), left whole
- 1 5-inch long red hot chile, thinly sliced in rings (seeded if desired)
- 1 tablespoon extra-virgin olive oil (optional)
- Combine vinegar, water, sugar, salt, and bay leaf in a large saucepan and bring to a boil. Add the cauliflower, celery, carrots and whole chiles and simmer 4 minutes. Remove from the heat, stir in the sliced chile and let stand 5 minutes.
- Drain the vegetables, reserving the liquid. Let liquid and vegetables cool separately, then pour liquid over vegetables until they are submerged. Cover and refrigerate until cold. You can refrigerate them for up to one week. When serving, you can drizzle olive oil and toss well.