Quick Pickled Vegetables With Extra-Virgin Olive Oil Recipe | Clean Plates

Ingredients

• 2 cups distilled white vinegar
• 2 cups water
• 2 tablespoon sugar
• 1 teaspoons sea salt
• 1 bay leaf
• ½ head cauliflower, broken into small florets
• 2 celery ribs sliced ½-inch pieces
• 2 carrots, peeled and cut into ¼-inch thick slices
• 4 pimento de cheiro (fragrant pepper), left whole
• 1 5-inch long red hot chile, thinly sliced in rings (seeded if desired)
• 1 tablespoon extra-virgin olive oil (optional)