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Ingredients

• 2 medium beets (1/2 pound total), trimmed
• 4 bunches baby carrots (1 pound), peeled and stems trimmed to 1/2 inch
• 1/2 teaspoon caraway seeds, toasted
• 3 celery ribs, cut diagonally into 1-inch pieces
• 1 1/2 teaspoons coriander seeds, toasted
• 1/2 small head cauliflower, cut into 1- to 1 1/2-inch florets
• 1 1/2 teaspoons shichimi togarashi (Japanese seven-spice blend)
• 6 cups water
• 1 1/2 cups rice vinegar (not seasoned; 12 fluid ounces)
• 3 cups sugar
• 1/2 cup plus 1 tablespoon kosher salt

Description

Cooks' Note: Pickled Vegetables Can Be Chilled Up To 2 Weeks.

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