Pickled Cauliflower

A quick pickle of cauliflower, peppers, and golden raisins is a simple, ideally acidic counterpoint to a rich main dish like flank steak.

kosher salt
1 head cauliflower (about 1 lb), cut into 1" florets
1 large red bell pepper, sliced
½ cup golden raisins
8 jarred pepperoncini peppers, thinly sliced
1 small yellow onion, thinly sliced
1 cup olive oil
10 cloves garlic, thinly sliced
¾ cup red wine vinegar
1⁄3 cup sugar
2 Tbsp. black peppercorns
3 bay leaves
2 Tbsp. oregano, finely chopped
2 Tbsp. thyme, finely chopped

Bring a large pot of salted water to a boil. Cook cauliflower until tender, 2-4 minutes. Using a slotted spoon, transfer cauliflower to a bowl of ice water.

Repeat with bell peppers. Drain vegetables and transfer to a bowl with raisins, pepperoncini, and onions.

Heat oil and garlic in a 1 qt saucepan over medium-high heat. Cook until golden, 10-12 minutes. Add vinegar, sugar, peppercorns, and bay leaves; boil.

Cook until sugar is dissolved, 1-2 minutes. Stir in oregano and thyme; pour over vegetables and toss to combine. Chill before serving.

Makes 6-8 servings.