Crisp pickled vegetables are a great starter for Greek meals, which usually begin with small plates such as this platter.

3 tablespoons coarse salt, plus more for cooking water

1 small head cauliflower (about 1 pound), cut into 1 1/2-inch florets

1/2 pound baby carrots

4 stalks celery, cut diagonally crosswise into 1/3-inch-thick pieces

2 cups white-wine vinegar

1 teaspoon whole black peppercorns

4 dried bay leaves

4 garlic cloves, lightly crushed

1/4 cup sugar

1 jar (12 ounces) pepperoncini, drained

Bring a large saucepan of water to a boil over high heat; add a generous amount of salt. Add cauliflower, and cook until crisp-tender, about 3 1/2 minutes. Using a slotted spoon, transfer to a large heatproof bowl. Repeat with carrots, cooking about 2 1/2 minutes, and then with celery, cooking about 2 minutes; combine with the cauliflower.
In a medium saucepan over high heat, combine 2 cups water with vinegar, peppercorns, bay leaves, garlic, sugar, and 3 tablespoons salt. Boil until salt and sugar have completely dissolved, about 2 minutes. Immediately pour over vegetables, and gently stir in pepperoncini.
Let cool completely. Place in an airtight container, and refrigerate at least 1 hour and up to 1 week. Discard bay leaves. Serve chilled or at room temperature.