The perfect addition to an Italian sandwich layered with provolone, mortadella, salami, arugula, mayo, olive oil, red wine vinegar and oregano.
 
Recipe:
 

1. Heat ¼ cup kosher salt, 2 cups water, 1 Tbs sugar and 2 Tbs white wine vinegar in a saucepan, whisking until salt dissolves.
2. Layer cauliflower florets, thinly sliced red bell pepper, sliced celery and sliced carrots in a jar and cover with hot liquid mixture.
3. Add 3 cloves garlic and 2 small fresh bay leaves. Let cool completely before sealing. Store in the fridge for at least 3 days and up to 1 month. Enjoy on sandwiches, salads or whatever you like!