Sottoaceti

Just 4 u

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
1/2 − 1 Tbs. Sugar
2 Tbs. Pickling Spices
3 − 4 Cups White Vinegar
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.