Pickled Vegetable Platter
Ingredients
- 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
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