I am so pleased with the looks of this. Just so pleased.
It's nothing more than a jar of seasonal vegetables covered with a very simple brine of vinegar and salt and water. The flavor will come from the vegetables themselves, as well as the two cloves of garlic, some slices of hot chile peppers and a couple of bay leaves.
But the beauty comes from Cranky's inspired shopping. I had planned to just use some prosaic carrots from the crisper drawer, but he spotted these miniature beauties in shades of autumn at the market. It was also his idea to use green and orange cauliflowers, and he searched hard to find a purple one, too. As I look at the assembled gems, though, I think it's just as well he didn't find one.
OK, what else? Cut-up green beans and a few wedges of white onion.
Layer vegetables into the jar, adding garlic and bay leaves and chile slices here and there. Pour not-quite-hot brine mixture (you dissolve the salt in near-simmering water and then add vinegar) over the vegetables. This step is meant to just blanch the vegetables to a tender-crunch). Let cool to room temperature, and then refrigerate for — I don't know, a week? I'm going to be tasting it daily, though, to determine whether the chiles need to be removed. Oh, and I wouldn't be surprised if some of it ends up in the Thanksgiving relish tray in a few days.