INGREDIENTS
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2 cups white vinegar
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2 cups water
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2 tablespoons sugar
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1 bay leaf
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1 teaspoon crushed red pepper, divided
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1 teaspoon salt, divided
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1 small head cauliflower, trimmed and cut into bite-size florets
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2 stalks celery, thinly sliced
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1 carrot, thinly sliced
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1 red bell pepper, cut into 1-inch pieces
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3 tablespoons extra-virgin olive oil
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1/4 teaspoon freshly ground pepper