Ingredients:

  • 1 medium cauliflower head, cut into small florets (about 4 cups / 300–350 g)
  • 2 medium carrots, peeled and cut into 1/4” (6 mm) sticks (about 1 1/2 cups / 150 g)
  • 3 celery stalks, trimmed and sliced 1/4” (6 mm) (about 1 cup / 100 g)
  • 3 bell peppers (mixed colors), seeded and sliced into 1/2” strips (about 2 cups / 250 g)
  • 4–6 sport/banana or cherry peppers OR 2 fresh jalapeños, sliced (optional for heat)
  • 6–8 small dill pickles or 4 tbsp diced pickled peppers (optional)
  • 2 cups white wine vinegar or distilled white vinegar (480 ml)
  • 1 cup water (240 ml)
  • 3 tablespoons kosher salt (or 2 tablespoons fine sea salt) (45 g kosher)
  • 3 tablespoons granulated sugar (optional) (45 g)
  • 4 garlic cloves, smashed
  • 2 teaspoons whole black peppercorns
  • 1 1/2 teaspoons dried oregano (or 1 tbsp fresh)
  • 1 teaspoon celery seed (or 1 tbsp finely chopped celery leaves)
  • 2 bay leaves
  • 1/2–1 cup neutral oil (vegetable, grapeseed, or light olive oil) (120–240 ml)
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1–2 teaspoons red pepper flakes (optional)

Instructions:

  1. Prep the vegetables: wash and trim all vegetables. Cut cauliflower into small florets; cut carrots and celery into 1/4 sticks; slice peppers into 1/2 strips; slice chiles if using. Keep pieces fairly uniform.
  2. Blanch and shock: bring a large pot of salted water to a boil. Blanch cauliflower and carrots 1–2 minutes until bright and just tender-crisp, then immediately transfer to an ice-water bath to stop cooking. Drain well.
  3. Make the hot brine: combine vinegar, water, salt, sugar (if using), smashed garlic, peppercorns, oregano, celery seed and bay leaves in a pot. Bring to a simmer so salt and sugar dissolve, then remove from heat and taste carefully; it should be assertive.
  4. Pack jars: pack the blanched vegetables and raw peppers/celery tightly into sterilized jars, leaving about 1/2 (1.2 cm) headspace. Add any optional pickles or chiles as you layer for color.
  5. Pour hot brine: ladle the hot brine over the packed vegetables, covering them fully and leaving 1/2 headspace. Tap jars gently to release trapped air and add brine if needed. Seal jars with lids (for refrigerator method: close tightly and cool; for shelf-stable: follow water-bath processing instructions).
  6. Add the oil finish: once jars are cool to warm, pour oil into the top of each jar to create an oil cap (about 1–2 tbsp per jar for a thin layer; up to 1/4–1/2 cup for oilier Chicago-style). Stir in chopped parsley if using.
  7. Rest and store: refrigerate at least 24–48 hours before eating (optimal flavor 5–7 days). Keeps refrigerated for up to 4–6 weeks. If making shelf-stable jars, process in a water bath for 10 minutes after sealing and omit oil until after processing; follow USDA canning guidance.
  8. Key visual cues and tips: vegetables should remain bright and crisp-tender after blanching. Brine should cover vegetables fully and be well-seasoned. Oil will float as a clear layer on top. Taste after 3–7 days and adjust seasoning or heat.