You can vary the vegetables based on what you have on hand, but seek a variety: The mixture of colors and flavors is one of the best parts of this preparation. Here, you'll see I've used cauliflower, peppers, squash, celery, carrots, and zucchini, but other typical inclusions are shallots, cucumbers, or green beans. For the marinade, you could flavor with juniper berries, cloves, peppercorns, or bay leaves—to name a few favorites. <br /> <br />These colorful pickled vegetables make a great addition to an antipasto platter of cheeses and salami, but can also be added to dishes, like rice salad.

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