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Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.6 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid white sugar, please tap it and change its rating to Red.




Combine the cauliflower, celery, carrots, red bell pepper, pepperoncini, olives, and garlic in a large mixing bowl. Toss with the kosher salt until evenly coated, then cover and refrigerate for at least 8 hours or overnight — the salt draws out moisture and firms the vegetables so they stay crisp after pickling.
Drain the salted vegetables in a colander and rinse thoroughly under cold running water to remove excess salt. Shake off as much water as possible, then spread on a clean kitchen towel and pat dry.
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