As a side dish for Mark Bittman's Grilled Skirt Steak with Vietnamese 'Chimichurri' I decided to try to pickle some cauliflower. After paging through Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrew Nguyen I stumbled across her recipe for Tangy Mixed Vegetable Pickle - perfect. All I needed was a red bell pepper and I was in business. Now the recipe makes about 8 cups and takes at least 24 hours to do so it is something of an endeavor. We cut the recipe in half, but will still probably have mixed vegetable pickles to last for the next few weeks. Luckily, according to Nguyen, the pickles keep well in the fridge for about 3 weeks.
Recipe after the jump!