1 celery stalk, sliced
1 medium carrot, sliced
6 pearl or cippolini onions, halved
1/2 cup fresh cauliflower florets
1/2 cup green beans
1/2 cup fennel, sliced
1/2 cup salt
water to cover
2 cloves garlic, sliced
1 tablespoon fresh oregano
1 teaspoon red pepper flakes
2 bay leafs
1/2 teaspoon black pepper
1/2 cup Castelvetrano olives, pitted and sliced
2 cup white wine vinegar
1 cup olive oil
Serves 4-6 people
Place into a bowl the celery, carrots, onion, green beans and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap over the bowl and refrigerate overnight.
Next day, drain salted water, and rinse vegetables. In a bowl, mix garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
Serve with 2019 SIMI Winery Sonoma County Sauvignon Blanc. This wine has nice crisp acidity that is bright and fresh from the stainless-steel fermentation and aging which compliments the salinity of the pickled vegetables.
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