- Cooking Time:
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BackstoryCooks' Note: Pickled vegetables can be chilled up to 2 weeks.
- 2 medium beets (1/2 pound total), trimmed
- 4 bunches baby carrots (1 pound), peeled and stems trimmed to 1/2 inch
- 1/2 teaspoon caraway seeds, toasted
- 3 celery ribs, cut diagonally into 1-inch pieces
- 1 1/2 teaspoons coriander seeds, toasted
- 1/2 small head cauliflower, cut into 1- to 1 1/2-inch florets
- 1 1/2 teaspoons shichimi togarashi (Japanese seven-spice blend)
- 6 cups water
- 1 1/2 cups rice vinegar (not seasoned; 12 fluid ounces)
- 3 cups sugar
- 1/2 cup plus 1 tablespoon kosher salt
- Equipment: an adjustable-blade slicer PreparationPeel beets, then cut into very thin slices (less than 1/8 inch) with slicer and transfer to a nonreactive heatproof bowl. In separate nonreactive heatproof bowls, combine carrots with caraway seeds, celery with coriander seeds, and cauliflower with shichimi togarashi.
- Meanwhile, bring water, vinegar, sugar, and salt to a boil in a large nonreactive saucepan, stirring until sugar has dissolved. Remove from heat and pour 1 1/2 cups hot brine over beets, 2 cups over carrots, 2 cups over celery, and remaining liquid over cauliflower. Cool to room temperature, stirring and pressing vegetables down occasionally (or keep them submerged with a small plate). Transfer each vegetable with pickling liquid to a separate airtight container and chill, covered, shaking occasionally, at least 1 week. Serve using a slotted spoon.