Pickled Vegetables
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. 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.
  2. 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.
RECIPE BACKSTORY
Cooks' Note: Pickled vegetables can be chilled up to 2 weeks.