Pickled Vegetables

I don't only play with meat.  I love the acid, and the vinegar flavor of anything pickled when eating charcuterie.  It breaks up the fattiness of a terrine, goes great with any salumi.  This is one of my favorites here.  The crispness of the Cauliflower, and the sweetness from the fresh carrots are great.  And the little zip from the peppers.  I make mine a little different, I use a mixture of Champagne vinegar and distilled white vinegar.  The Champagne gives more sweetness and depth of flavor, where the distilled white vinegar gives you the punch of acidity.