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  • 1 small head cauliflower
  • 2 medium red peppers
  • 1 medium yellow pepper
  • 2 ribs celery
  • 3 small pickling cucumbers
  • 1 lb. carrots
  • 2-3 small Japanese eggplants
  • 3 cups white-wine or rice vinegar
  • 2 1/2 cups water
  • 4 tablespoons sea salt or Kosher salt
  • 4 cloves garlic
  • 2-3 small chile pods
  • 12 peppercorns
  • 8 large sprigs fresh dill
  • olive oil to top off

Thoroughly clean and trim the vegetables, removing all blemishes, seeds, ribs from inside the peppers, and tough stems. Cut the vegetables into uniform sizes: 2 in. pieces, and baby carrots can be left whole. Blanch the eggplant for 1 min. in boiling salted water. Pack all vegetables snugly into a clean glass jar with a clamp lid. In a glass or ceramic bowl, mix the vinegar, water, salt, and seasonings. Pour the mixture over the vegetables to completely submerge them. Make more pickling liquid if necessary. Top off with a 1/2 in. layer of olive oil. Store in a cool pantry for two weeks before eating. Makes about 3 quarts

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