Crunchy vegetables pickled in white-wine vinegar can be served as a garnish or a side dish.

  • Yield: Makes 2 quarts

Source: Mad Hungry, June 2011


  • 2 1/2 cups white-wine vinegar
  • 2 tablespoons coarse salt
  • 2 tablespoons granulated sugar
  • 1 bay leaf
  • 3 whole cloves
  • 1 teaspoon celery seeds
  • 2 celery stalks, trimmed, peeled, sliced on the bias into 1-inch pieces
  • 2 medium carrots, trimmed, peeled, sliced on the bias into 1-inch pieces
  • 1/2 head cauliflower, separated into florets
  • 1 small yellow onion, trimmed, peeled, quartered lengthwise, and halved crosswise
  • 2 serrano peppers sliced crosswise on the bias into 1/2-inch pieces


  1. In a large saucepan combine the vinegar, salt, sugar, bay leaf, cloves, celery seeds, and 2 1/2 cups water. Bring to a boil. Add remaining ingredients and return to a boil.

  2. Remove from the heat and cool to room temperature. Transfer to a container with a tight-fitting lid.

Cook's Notes

Store in the refrigerator for up to 2 weeks.


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