Ingredientes
- 1 Head Cauliflower, cored and broken into florets
- 4 Med. Carrots, peeled and sliced
- 1 Med. bunch of Celery, washed and sliced
- 24 Cipolline or pearl onions, peeled
- 12 Cloves of Garlic, peeled
- 3 − 4 Cups water
- 2 − 3 Tbs. Salt
- ½ − 1 Tbs. Sugar
- 2 Tbs. Pickling Spices
- 3 − 4 Cups White Vinegar
Preparação
- Prepare the vegetables, and place in a large ceramic or glass container
- large enough to hold them and the added liquid. Bring 4 Cups of water to the
- boil, then add the salt, sugar and pickling spices. Stir to disolve the salt
- and sugar, then remove from the heat and pour three cups of the solution
- over the vegetables, reserving the last cup.
- Allow the mixture to steep for about five minutes to blanch the vegetables
- slightly, then add three cups of the vinegar. If the resulting brine doesn't
- cover the vegetables completely, add equal parts of water and vinegar to
- cover.
- When the vegetables have cooled, cover the container and refrigerate. The
- Sottoaceti is ready to eat after four to five days. If you care to, divide
- the vegetables and brine among several canning jars and refrigerate.
- Sottoaceti will keep for at least a month, refrigerated.
