Pickled Vegetable Platter

Ingredients

• 3 tablespoons coarse salt, plus more for cooking water
• 1 small head cauliflower (about 1 pound), cut into 1 1/2-inch florets
• 1/2 pound baby carrots
• 4 stalks celery, cut diagonally crosswise into 1/3-inch-thick pieces
• 2 cups white-wine vinegar
• 1 teaspoon whole black peppercorns
• 4 dried bay leaves
• 4 garlic cloves, lightly crushed
• 1/4 cup sugar
• 1 jar (12 ounces) pepperoncini, drained

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