1 small head cauliflower
2 medium red peppers
1 medium yellow pepper
2 ribs celery
3 small pickling cucumbers
1 lb. carrots (baby carrots are especially nice)
2-3 small Japanese eggplants
3 cups white-wine or rice vinegar
2-1/2 cups water
4 Tablespoons sea salt or Kosher salt
4 cloves garlic
2-3 small chile pods [you be the judge]
12 peppercorns
8 large sprigs fresh dill
olive oil to top off
You may vary the selection and proportions of the vegetables.
Thoroughly clean and trim the vegetables, removing all blemishes, seeds, ribs from inside the peppers, and tough stems. Cut the vegetables into uniform sizes: 2 in. pieces, and baby carrots can be left whole. Blanch the eggplant for 1 min. in boiling salted water. Pack all vegetables snugly into a clean glass jar with a clamp lid.
In a glass or ceramic bowl, mix the vinegar, water, salt, and seasonings. Pour the mixture over the vegetables to completely submerge them. Make more pickling liquid if necessary. Top off with a 1/2 in. layer of olive oil. Store in a cool pantry for two weeks before eating. Makes about 3 quarts