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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
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2 cups white wine vinegar

1/4 cup sugar

Kosher salt

2 bay leaves

2 teaspoons fennel seeds

1/2 teaspoon red pepper flakes

1/2 head cauliflower, cut into small florets

1 small bulb fennel, cored and sliced, plus 1/4 cup chopped fennel fronds

1 small red onion, thinly sliced

2 small carrots, halved lengthwise and thinly sliced

4 cloves garlic, crushed


  1. Bring the vinegar, sugar, 1 tablespoon salt, the bay leaves, fennel seeds, red pepper flakes and 1 cup water to a boil in a medium saucepan. Add the cauliflower, fennel, red onion, carrots and garlic. Reduce the heat and simmer until the vegetables are crisp-tender, 8 to 10 minutes. Let the vegetables cool in the brine, then refrigerate until chilled. Store in an airtight container in the refrigerator for up to 4 days.