These bright, crunchy vegetables are a welcome counterpart to the rich dishes designed to sustain diners through St. Petersburg’s long, cold winters.
Bring vinegar, sugar, water, peppercorns, and mustard seeds to a boil in a small pot. Remove from heat. Add carrots, cauliflower, red pepper, and shallots to an airtight container. Pour vinegar mixture over vegetables, cover, and refrigerate at least 1 hour. Pickles will keep for 1 week in refrigerator.
