Pickled Vegetables

• 2 None red peppers, quartered, seeded
• 4 cups white vinegar
• 6 None black peppercorns
• 1 None bay leaf
• 1 tbsp sea salt flakes
• 1 None eggplant, quartered lengthwise, cut into 1/2 inch slices
• 1/2 head cauliflower, cut into florets
• 2 None carrots, thinly sliced on a bias
• 2 stalks celery, trimmed, thickly sliced on a bias
• 2 tbsp finely chopped fresh flat-leaf parsley leaves
• 2 tsp finely chopped fresh thyme leaves
• 2 cups olive oil
• 2 cloves garlic, thinly sliced

1. Preheat oven to 400u0b0F.
2. Roast peppers, skin-side up, until skin blisters and blackens. Cover with plastic wrap for 5 mins then peel. Slice thickly.
3. Meanwhile, combine vinegar, 2 cups water, peppercorns, bay leaf and 1/2 tbsp salt in large saucepan. Heat without boiling. Add eggplant, cauliflower, carrots and celery. Bring to a boil then reduce heat and simmer, uncovered, for 5 mins, or until vegetables are tender. Drain, discarding liquid.
4. Combine hot vegetables, peppers, herbs and remaining salt in large heatproof jar.
5. Heat oil and garlic in small saucepan. Strain over vegetables, discarding garlic. Seal.

red peppers, white vinegar, black peppercorns, bay leaf, salt, eggplant, cauliflower, carrots, stalks celery, parsley, thyme, olive oil, garlic

Taken from recipes-plus.com/api/v2.0/recipes/32184 (may not work)