|Creator: blackfeltbanner||Prep Time: 1-3 hours depending on how big a batch you're making||Difficulty: Medium|
|Serving: Plenty||Cooktime: "cook" isn't the right word here but between fermentation and canning it's about 3 days.|
- Vegetables: There are no hard and fast measurements here, just make sure you havea mix in the following proportions:
- 4 parts Cauliflower
- 4 parts Carrots
- 4 parts Celery
- 2 parts Red Bell Pepper
- 1 part Green Olives
- 1 part garlic cloves (peeled but not cut or smashed).
- Red chili flake to taste
- The ratio is 50 grams salt to 1 liter of water. Make as much as you're going to need to cover your veggies.
- Last but not least you're going to need some Extra Virgin Olive oil (again amounts here depend on how much you make )
Roughly cut all your veggies into approximately 1" pieces. Mix and place in a mason jar or stoneware crock. Cover with brine and weigh down with a plate or pickling weight.
It is important that your veggies stay submerged but that the brine itself is exposed to the air.
Let ferment between 68-71 degrees Fahrenheit for 2-3 days, scraping off any mold that forms on the surface (if at any point you see black mold, throw the whole batch away, white or green mold is okay.) When the veg has reached the desired level of pickled-ness(?) drain off the brine and place in a clean jar. Submerge veg in olive oil. Store in the refrigerator for up to 6 months.
This pickle mix is a stable of Chicago cooking. Goes great on most grilled meats or as a quick addition to naked pasta.