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, to taste
- 1 head cauliflower (about 1 lb.), cut into 1″ florets
- 1 large red bell pepper, sliced
- 1⁄2 cup golden raisins
- 8 jarred pepperoncini peppers, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 cup olive oil
- 10 cloves garlic, thinly sliced
- 3⁄4 cup red wine vinegar
- 1⁄3 cup sugar
- 2 tbsp. black peppercorns
- 3 bay leaves
- 2 tbsp. finely chopped oregano
- 2 tbsp. finely chopped thyme
- 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.