8 ounces carrots sliced lengthwise into thin sticks
0.3 head cauliflower sliced into thin florets, 1 3/4 cups
1 teaspoon basil dried
1 tablespoon parsley fresh chopped
2 cloves garlic
2 cloves garlic minced
1 bell pepper green
2 jalapeño peppers
2 tablespoons kosher salt
4 servings kosher salt and pepper black freshly ground
1 teaspoon lemon zest fresh grated
0.3 cup olive oil
0.5 cup olive oil to cover
0.8 teaspoon oregano dried
1 teaspoon oregano dried
1 bell pepper red
0.3 teaspoon pepper flakes red
0.3 cup sugar
0.5 cup onion sweet thinly sliced
0.5 cup water
1 cup distilled vinegar white
Equipment
bowl
oven
pot
plastic wrap
grill
broiler
Directions
Watch how to make this recipe.
Place the cauliflower, carrots, onion, and oregano in a shallow heat-proof glass or nonreactive bowl. Bring the sugar, salt, vinegar, and water to a boil in a small pot, stirring until the sugar and salt are dissolved.
Pour the hot brine over the vegetables, stir to combine and cover with plastic wrap.
Let the vegetables stand, stirring occasionally, 30 minutes.
Serve at room temperature or place in the refrigerator and chill for 1 hour or up to 2 days.
Preheat a grill, broiler or oven on high heat. Grill, broil or roast the peppers until the skin is black and blistered.
Place in a small bowl and cover with plastic wrap.
Let stand about 15 minutes, or until cool enough to handle, but still warm. Rub the skin off the peppers, then seed and cut into about 1-inch slices.
Place in a jam jar or small container and season with salt and pepper.
Add the garlic and pour in the olive oil until peppers are completely covered.
Let stand about 30 minutes and serve at room temperature or place in the refrigerator for up to 2 weeks, keep covered with oil.
Mix the olives, parsley, garlic, basil, oregano, lemon zest, red pepper flakes, and olive oil in a bowl and let the olives marinate for 30 minutes before serving.
