- Side
- Snack
- Appetizer
- Italian
- American
- No-cook
- Make-ahead
- Budget-friendly
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the salted vegetables
- 1/2
cauliflower (about 1 lb), cut into small bite-size florets
- 2
carrots, peeled and sliced 1/4 inch thick on an angle
- 3
celery stalks, sliced 1/4 inch thick
- 1
red bell pepper, seeded and cut into 1/2-inch strips
- 1/2
small white onion, thinly sliced
- 1/4 cup
kosher salt
- 4 cups
cold water
For the brine
- 1 1/2 cups
white wine vinegar
- 3/4 cup
extra-virgin olive oil
- 1 cup
sliced pepperoncini, drained
- 4 cloves
garlic, thinly sliced
- 1 tbsp
dried oregano
- 2 tsp
sugar
- 1 tsp
black peppercorns
- 1 tsp
celery seed
- 1/2 tsp
red pepper flakes (optional)
- Vegan
- Gluten-free
No major allergens.
Worked out from the ingredients.
Steps
- Step 1
Cut all the vegetables as listed: cauliflower into small bite-size florets, carrots and celery into 1/4-inch slices, bell pepper into strips, onion thinly sliced. Keeping the pieces small and even is what makes the jar easy to eat later.
20 min
- 1/2 cauliflower (about 1 lb)
- 2 carrots
- 3 celery stalks
- 1 red bell pepper
- 1/2 small white onion
- Step 2
In a large bowl, stir the kosher salt into the cold water until it dissolves. Add all the cut vegetables and press them down so they are submerged (set a small plate on top if they float). Cover and refrigerate 4 hours, or overnight.
4 hr, hands-off
- 1/2 cauliflower (about 1 lb)
- 2 carrots
- 3 celery stalks
- 1 red bell pepper
- 1/2 small white onion
- 1/4 cup kosher salt
- 4 cups cold water
- Step 3
Drain the vegetables in a colander and rinse well under cold running water for about a minute to wash off the surface salt. Shake dry and pat with a towel; wet vegetables water down the brine.
5 min
- Step 4
In a large bowl, whisk together the vinegar, olive oil, garlic, oregano, sugar, peppercorns, celery seed and red pepper flakes. Stir in the pepperoncini.
5 min
- 1 1/2 cups white wine vinegar
- 3/4 cup extra-virgin olive oil
- 1 cup sliced pepperoncini
- 4 cloves garlic
- 1 tbsp dried oregano
- 2 tsp sugar
- 1 tsp black peppercorns
- 1 tsp celery seed
- 1/2 tsp red pepper flakes
- Step 5
Add the drained vegetables to the brine and toss until everything is coated. Pack into two clean quart jars, dividing the brine between them, and press the vegetables down so they sit under the liquid. Seal the jars.
5 min
- Step 6
Refrigerate at least 4 hours before eating; it is much better after 24 hours. The olive oil will cloud and solidify in the cold, so let the jar sit at room temperature for 20 minutes and shake before serving. Keeps in the refrigerator up to 3 weeks.
4 hr, hands-off
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026