Ingredients
- 1 cup cauliflower florets
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup green olives, sliced (optional)
- 4–6 sport peppers or chili peppers
- 2 cloves garlic, smashed
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup white vinegar
- 1/2 cup water
- Optional: 1/2 cup olive oil (for Chicago-style)
Instructions
- Cut all vegetables into bite-sized pieces and place them in a large bowl.
- Optionally blanch cauliflower and carrots for 1 minute, then cool in ice water.
- In a saucepan, boil vinegar, water, salt, and garlic. Remove from heat.
- Pack vegetables into a clean jar and pour the hot brine over them. For Chicago-style, add olive oil once cooled.
- Add oregano, black pepper, and optional chili flakes.
- Seal the jar and refrigerate for at least 48 hours. Flavor improves after 3–5 days.
Notes
Adjust the spice level by varying the number and type of peppers. Store in a non-reactive glass jar and always use clean utensils when serving.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickled
- Cuisine: Italian-American