• 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
  • ½ − 1 Tbs. Sugar
  • 2 Tbs. Pickling Spices
  • 3 − 4 Cups White Vinegar
  1. Prepare the vegetables, and place in a large ceramic or glass container
  2. large enough to hold them and the added liquid. Bring 4 Cups of water to the
  3. boil, then add the salt, sugar and pickling spices. Stir to disolve the salt
  4. and sugar, then remove from the heat and pour three cups of the solution
  5. over the vegetables, reserving the last cup.
  6. Allow the mixture to steep for about five minutes to blanch the vegetables
  7. slightly, then add three cups of the vinegar. If the resulting brine doesn't
  8. cover the vegetables completely, add equal parts of water and vinegar to
  9. cover.
  10. When the vegetables have cooled, cover the container and refrigerate. The
  11. Sottoaceti is ready to eat after four to five days. If you care to, divide
  12. the vegetables and brine among several canning jars and refrigerate.
  13. Sottoaceti will keep for at least a month, refrigerated.
Recipe by Mais Receitas - Cozinhar é fácil at