Name: Pickled Crisp Vegetables
Cook time: 45 min
Total time: 1 week (includes pickling time)
Yield: Makes about 12 cups (hors d'oeuvre servings)
Ingredients: 1 large fennel bulb (sometimes called anise), stalks cut off and discarded and bulb sliced lengthwise 1/2 inch thick, then cut into 1/2-inch-wide strips; 1 head cauliflower, cut into 1-inch-wide florets (4 to 6 cups); 3 mixed bell peppers (red, orange, and yellow), cut into 1/4-inch-wide strips; 1 lb medium carrots, cut into 3- to 4-inch-long strips (1/4 inch thick); 3 1/2 cups distilled white vinegar; 1 3/4 cups sugar; 1 3/4 cups water; 4 garlic cloves, halved; 1 tablespoon plus 1/2 teaspoon salt; 1 teaspoon dried hot red pepper flakes; 1 teaspoon fennel seeds, slightly crushed

Hors d'oeuvres like this one are great for entertaining — the vegetables benefit from being prepared in advance, becoming more flavorful as they absorb the pickling liquid. The recipe also yields a large batch, so you'll have plenty on hand.

Cooks' note:

Stainless steel, enameled cast iron, and glass are nonreactive, but avoid pure aluminum and uncoated iron.
Pickled vegetables keep, covered and chilled, 1 month.

Recipe notes

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