Quick Italian Pickles

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Step 1

Combine the vinegar, water, sugar, bay leaf, ½ teaspoon crushed red pepper (if using), black peppercorns, and ½ teaspoon salt in a large saucepan. Bring to a boil.

Step 2

Add the garlic, cauliflower, celery, carrot, and red and green bell peppers.

Step 3

Reduce heat to maintain a lively simmer and cook until the vegetables are tender-crisp, 3 to 5 minutes. Remove from the heat and let stand for 5 minutes. Reserve 3 tablespoons (45 ml) of the cooking liquid, then drain.

Step 4

Remove the bay leaf.

Step 5

Transfer the vegetables to a medium bowl. Stir in the oil, pepper, the remaining ⅛ teaspoon each crushed red pepper (if using) and salt and the reserved cooking liquid. Refrigerate for at least 25 minutes to chill. Stir and serve with a slotted spoon.