Insalata di Rinforzo

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4 tablespoons coarse salt (recommended: Maldon)

1 head cauliflower, cut into florets

2 3/4 cups white wine vinegar

1 teaspoon fennel seeds

4 cloves garlic, peeled and left whole

3 stalks celery, cut on a diagonal into 3/4-inch pieces

10 ounces pickling onions, peeled after soaking in hot water

2 yellow peppers, seeded and cut into 3/4-inch thick strips

2 red peppers, seeded and cut into 3/4-inch thick strips

1 fennel bulb, sliced

6 red chile peppers, left whole

7 ounces pitted olives (black, green, or a mixture)

2 tablespoons capers

1 bunch flat-leaf parsley, chopped

For dressing:

3 tablespoons white wine vinegar

1/3 cup extra-virgin olive oil

Salt and pepper

For preserving as a pickle:

1 bottle white wine vinegar

1 bottle olive oil (not extra-virgin)