8 - 10 florets of cauliflower
1 carrot, sliced to a 1/8" thickness
1/2 onion, sliced to a 1/8" thickness
1 garlic clove
1/2 of a hot chili
1 cup Lucini® Pinot Grigio White Wine Vinegar
2 cups water
1 tsp. salt
Combine water, salt, vinegar, chili, and garlic in a non-reactive stainless steel pot and bring to a simmer. Add cauliflower and simmer 2 minutes, then add in onion and carrots and simmer for 1 more minute. Scoop out the vegetables and lay them on a sheet tray to cool off quickly. The vegetables should still be crunchy at this point, do not overcook.
Cool the liquid down to room temperature and when everything is cool, recombine in a jar and store in the refrigerator. They are ready to eat at this point, but will last about 2 weeks in an airtight jar.
- Courtesy of Chef Danielle Alvarez
A homemade pickled vegetable recipe that pairs perfectly with our Swordfish en Escabeche recipe or just as a refreshing afternoon snack.