Ingredients
- 1 small head of cauliflower, cut into florets
- 2 carrots, sliced thin or julienned
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, peeled and minced
- 1/4 cup kosher salt
- 2 cups white vinegar
- 1 cup water
- 1 tbsp dried oregano
- 1 tsp chili flakes
- Optional: green olives, sport peppers, mustard seeds, celery seeds
- Optional: 1 cup olive oil (for Chicago-style)
Instructions
- Wash and chop all vegetables to similar sizes.
- Place vegetables in a bowl, sprinkle with kosher salt, cover with water, stir, and refrigerate overnight.
- Drain and rinse vegetables thoroughly, pat dry.
- For classic brine: combine vinegar, water, garlic, oregano, chili flakes in saucepan. Bring to boil, then cool.
- For Chicago-style: mix vinegar and olive oil with spices without boiling.
- Pack vegetables into sterilized jars and pour in the brine/oil mix until fully submerged.
- Seal tightly and refrigerate for 48 hours before consuming.
- Shake jars occasionally to redistribute flavors.
Notes
Customize heat levels with jalapeños or sport peppers. For a milder version, skip hot peppers. Always refrigerate and use clean jars for safe storage.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Italian-American
- Diet: Vegan