Vinegar pickles: carrots, cauliflower, red pearl onions and enoki

Peel the carrots, cut into two-and-a-half-inch logs, square off and cut into batonnets.

Blanch the carrots in boiling water about 30 seconds and chill immediately in ice water.

Bring the same water back to a boil, blanch the red pearl onions a few seconds, chill in ice water, peel and quarter.

Carrot brine: apple cider vinegar, a bit of sugar, thyme, oregano, bay leaf, mustard seeds, black peppercorns and curry; bring to a boil and let cool a little before adding the carrots.

Cauliflower and red onion brine: vinegar, sugar, thyme, oregano, bay leaf, pepper, mustard seeds and beets; pour it hot over the onions and the purple cauliflower.

Chill a couple of days before eating.