2 cups distilled white vinegar2 tablespoons coarse salt2 medium carrots, cut into 1/4-by-1/4-by-2-inchjulienne strips16 small pearl onions, peeled2 cups cauliflower florets, cut into 1-inch pieces2 medium celery stalks, cut into 1-inch pieces1 medium red bell pepper, sliced 1/3 inch thick1/2 cup pitted meaty green olives3 tablespoons extra-virgin olive oil
Makes 3 quarts.
Pour 3 quarts water into a 5-quart pot, add the vinegar and salt and bring to boil. Add carrots and onions; cook 2 minutes. Add cauliflower and celery; cook 2 minutes longer. Stir in bell pepper and cook until vegetables are softened but still quite firm, about 1 minute. Drain vegetables and transfer to a large bowl . Cool to room temperature.
Season with salt, toss in the olives and drizzle olive oil over everything. Toss well and marinate at least 1 hour at room temperature, or 1 to 2 days in the refrigerator before serving. Pickles will keep refrigerated up to 7 days.
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Nutritional information per 1/4-cup serving: 22 calories (40 percent from fat), 1 gram total fat (no saturated fat), no cholesterol, 3 grams carbohydrates, trace protein, 318 milligrams sodium, 1 gram dietary fiber.