New This Month

Pickled Vegetable Platter

Crisp pickled vegetables are a great starter for Greek meals, which usually begin with small plates such as this platter.

  • Yield: Makes 2 quarts

Source: Martha Stewart Living, July 2003


  • 3 tablespoons coarse salt, plus more for cooking water
  • 1 small head cauliflower (about 1 pound), cut into 1 1/2-inch florets
  • 1/2 pound baby carrots
  • 4 stalks celery, cut diagonally crosswise into 1/3-inch-thick pieces
  • 2 cups white-wine vinegar
  • 1 teaspoon whole black peppercorns
  • 4 dried bay leaves
  • 4 garlic cloves, lightly crushed
  • 1/4 cup sugar
  • 1 jar (12 ounces) pepperoncini, drained


  1. Bring a large saucepan of water to a boil over high heat; add a generous amount of salt. Add cauliflower, and cook until crisp-tender, about 3 1/2 minutes. Using a slotted spoon, transfer to a large heatproof bowl. Repeat with carrots, cooking about 2 1/2 minutes, and then with celery, cooking about 2 minutes; combine with the cauliflower.

  2. In a medium saucepan over high heat, combine 2 cups water with vinegar, peppercorns, bay leaves, garlic, sugar, and 3 tablespoons salt. Boil until salt and sugar have completely dissolved, about 2 minutes. Immediately pour over vegetables, and gently stir in pepperoncini.

  3. Let cool completely. Place in an airtight container, and refrigerate at least 1 hour and up to 1 week. Discard bay leaves. Serve chilled or at room temperature.

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