Pickled Vegetables
['2 medium beets (1/2 pound total), trimmed', '4 bunches baby carrots (1 pound), peeled and stems trimmed to 1/2 inch', '1/2 teaspoon caraway seeds, toasted', '3 celery ribs, cut diagonally into 1-inch pieces', '1 1/2 teaspoons coriander seeds, toasted', '1/2 small head cauliflower, cut into 1- to 1 1/2-inch florets', '1 1/2 teaspoons shichimi togarashi (Japanese seven-spice blend)', '6 cups water', '1 1/2 cups rice vinegar (not seasoned; 12 fluid ounces)', '3 cups sugar', '1/2 cup plus 1 tablespoon kosher salt', 'Equipment: an adjustable-blade slicer']
Peel beets, then cut into very thin slices (less than 1/8 inch) with slicer and transfer to a nonreactive heatproof bowl. In separate nonreactive heatproof bowls, combine carrots with caraway seeds, celery with coriander seeds, and cauliflower with shichimi togarashi.
Meanwhile, bring water, vinegar, sugar, and salt to a boil in a large nonreactive saucepan, stirring until sugar has dissolved. Remove from heat and pour 1 1/2 cups hot brine over beets, 2 cups over carrots, 2 cups over celery, and remaining liquid over cauliflower. Cool to room temperature, stirring and pressing vegetables down occasionally (or keep them submerged with a small plate). Transfer each vegetable with pickling liquid to a separate airtight container and chill, covered, shaking occasionally, at least 1 week. Serve using a slotted spoon.
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