Recipe Details

Summary

Name: Sottoaceti

Category: Italian

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.