Moscato Pickled Vegetables

Instructions

1. In a medium pot combine the wine, vinegar, water, salt, mustard seeds, bay leaf and peppercorns. Bring to a simmer over medium high heat. Reduce the heat and simmer for 5 minutes to allow the flavors to marry.
2. While the brine simmers, place the cauliflower, cucumber, carrot, red onion and fennel in a heat proof bowl. Pour the hot liquid over the vegetables and toss to combine. The vegetables should be just submerged. Cover with a piece of plastic wrap and cool to room temperature, about an hour. Place the bowl in the refrigerator and refrigerate overnight. Serve chilled or at room temperature along with some crusty bread and salted butter.