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Marinated Vegetables

salads, vegetables

1 cup pearl onions (unpeeled); about 6 ounces
1 head (small) cauliflower; (about 2 pounds)
2 carrots
2 stalks celery
1 sweet red pepper
2 cups white wine vinegar
1/2 cup granulated sugar
1 tbsp salt
2 teaspoons fennel seeds; crushed
1 cup pimiento-stuffed olives

In large pot of boiling water, cook onions for 2 minutes. Remove with slotted spoon and chill under cold water; drain. Peel onions and set aside. Cut cauliflower into large florets. Cut carrots and celery diagonally into 1/2-inch thick slices. Seed, core and cut pepper into thick strips. In same pot of boiling water, cook cauliflower for 4 minutes. Add carrots and celery; cook for 3 minutes. Add red pepper; cook for 1 minute or until vegetables are tender-crisp. Drain and chill under cold water; drain. In large bowl or 10-cup wide jar, stir together vinegar, sugar, salt and fennel seeds until sugar is dissolved. Add cauliflower mixture, onions and olives; toss to coat. Cover and refrigerate for 8 hours, stirring or shaking occasionally. (Make-ahead: Refrigerate for up to 1 week.)

Contributor: Canadian Living Magazine, July, 2001

Yield: 8 servings

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