Serve with an antipasto dish
1
Ingredients
- 3 cups cauliflower florets, chopped small
- 8 celery stalks, chopped
- 5 carrots julienne cut (match stick sized)
- 4 bay leaves
- 2 cups tri-colored mini or large bell peppers (yellow, orange, and red, diced)
- 1 English cucumber sliced
Instructions
- Step-by-Step Instructions Step 1: Salt Soak (Overnight)Combine all chopped vegetables in a large bowl.Sprinkle with kosher salt and cover with cold water.Cover and refrigerate overnight (12–24 hours) — this draws out excess moisture and helps preserve crunch.Drain and rinse the veggies thoroughly to remove excess salt.Let them drain well while you prepare the brine.In a saucepan, combine vinegar, water, oil, sugar, and spices.Bring to a boil, then reduce heat and simmer for 3–5 minutes.Pack rinsed vegetables tightly into clean jars.Pour the hot brine over the veggies until fully submerged.Let cool to room temp, seal, and refrigerate.Wait at least 24–48 hours for flavors to develop. Best after 5 days!Fridge life: 4 to 6 weeks.Use this method only if you’re following safe water-bath canning practices.Sterilize 4 pint jars and lids in boiling water.Fill hot jars with vegetables, leaving ½ inch headspace.Ladle hot brine over vegetables, leaving ½ inch headspace. Remove air bubbles.Wipe rims, apply lids, and screw bands fingertip-tight.Water bath process:Submerge in boiling water (jars fully covered), process for 15 minutes (adjust time for altitude if needed).Remove and cool on towel-covered surface for 12–24 hrs. Check seals.Canned shelf life: 9–12 months in a cool, dark place.