Ingredients

• 2 cups white wine vinegar
• 1/4 cup sugar
• Kosher salt
• 2 bay leaves
• 2 teaspoons fennel seeds
• 1/2 teaspoon red pepper flakes
• 1/2 head cauliflower, cut into small florets
• 1 small bulb fennel, cored and sliced, plus 1/4 cup chopped fennel fronds
• 1 small red onion, thinly sliced
• 2 small carrots, halved lengthwise and thinly sliced
• 4 cloves garlic, crushed

Browse by ingredient

Instructions

1. Bring the vinegar, sugar, 1 tablespoon salt, the bay leaves, fennel seeds, red pepper flakes and 1 cup water to a boil in a medium saucepan. Add the cauliflower, fennel, red onion, carrots and garlic. Reduce the heat and simmer until the vegetables are crisp-tender, 8 to 10 minutes. Let the vegetables cool in the brine, then refrigerate until chilled. Store in an airtight container in the refrigerator for up to 4 days.