Pickled Vegetables

• 2 cups distilled white vinegar
• 2 tablespoons salt, preferably coarse sea salt
• 2 medium carrots, peeled and cut into 1/4 x 1/4 x 2inch 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

1. Pour 3 quarts of water into a 5-quart pot, add the vinegar and salt, and bring to a boil.
2. Add the carrots and onions; cook 2 minutes.
3. Add the cauliflower and celery; cook 2 minutes.
4. Stir in the red pepper and continue cooking until all the vegetables are softened but still quite firm, about 1 minute.
5. Drain the vegetables well and transfer them to a bowl large enough to hold them comfortably.
6. Cool to room temperature.
7. When all the vegetables are cool, season them with salt, toss in the olives, and drizzle the olive oil over everything.
8. Toss well and let marinate at least 1 hour at room temperature, or 1 to 2 days in the refrigerator, before serving.
9. (The giardiniera will keep refrigerated up to 7 days.)
10. If refrigerated, bring the giardiniera to room temperature before serving.

white vinegar, salt, carrots, pearl onions, cauliflower, celery stalks, red bell pepper, generous, green olives, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/pickled-vegetables-375054 (may not work)