Simple Pickled Vegetables (makes btwn 2 – 3 quarts – will keep up to a week, refrigerated)
Ingredients:
2 cups distilled white vinegar
2 TBSP salt
3 cups cauliflower florets, cut into 1” pieces (about one small head)
3 cups carrots, peeled and cut into ¼ x ¼ x 2” strips (about 4 med carrots)
3 cups broccoli florets, cut into 1” pieces (about one small head)
¾ cup pitted , flavorful green olives (I used some bleu cheese stuffed olives I had on hand – WOW)
3 TBSP extra virgin olive oil
Coarse salt
Directions:
Pour 3 quarts of water into a 5 quart pot , add vinegar and salt, bring to a boil. Add carrots, cook 2 minutes. Add cauliflower and broccoli, cook until all vegetables are crisp tender , about 3 more minutes. Drain vegetables well and transfer to large bowl. Let cool slightly. Season with salt, add the olives and toss well with the olive oil. Add a pinch of red pepper flakes if you simply MUST but I prefer these vegetables without. Let marinate at least one hour at room temp before serving.