Instant Pickled Vegetables

1. 1

   Blanch the cauliflower, carrots and celery in salted boiling water for 3 to 4 minutes.

2. 2

   Drain, then transfer to a heatproof shallow bowl (do not shock in cold water as you normally would when blanching).

3. 3

   Toss with the olives and cherry peppers.

4. 4

   The warm vegetables will soak up some of the brine.

5. 5

   Combine the vinegar, 1 cup water, the sugar, 2 rounded tablespoons salt and the bay leaves in a pot.

6. 6

   Bring to a boil, stirring to dissolve the sugar and salt, then pour over the vegetables.

7. 7

   Let cool, tossing occasionally.

8. 8

   Serve at room temperature.

9. 9

   Refrigerate any leftovers.

No additional tips available.