4 tablespoons coarse salt (recommended: Maldon)
1 head cauliflower, cut into florets
2 3/4 cups white wine vinegar
1 teaspoon fennel seeds
4 cloves garlic, peeled and left whole
3 stalks celery, cut on a diagonal into 3/4-inch pieces
10 ounces pickling onions, peeled after soaking in hot water
2 yellow peppers, seeded and cut into 3/4-inch thick strips
2 red peppers, seeded and cut into 3/4-inch thick strips
1 fennel bulb, sliced
6 red chile peppers, left whole
7 ounces pitted olives (black, green, or a mixture)
2 tablespoons capers
1 bunch flat-leaf parsley, chopped
3 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
Salt and pepper
1 bottle white wine vinegar
1 bottle olive oil (not extra-virgin)
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