Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 oz; about 3/4 cup) contains 80 calories, 10 g carbohydrate, (3 g fiber), 1 g protein, 4 g fat, (0 g saturated fat), 0 mg cholesterol, and 410 mg sodium.
  • Calories per Serving: 80
  • Makes: 13 cups veggies
  • Active Time: 50 minutes
  • Total Time to Make: 12 hours, 50 minutes



  1. Make brine: Add vinegar, 2 cups water, salt, sugar, olives, coriander seeds, fennel fronds, ginger, and hot pepper spread to large non-reactive bowl. Stir to combine; set aside.
  2. Add remaining water to large stockpot. Bring to boil on MED-HIGH. Add cauliflower; blanch 2-4 min, stirring occasionally, until tender. Remove with slotted spoon; transfer to bowl of ice water. Drain; add to brine bowl. Repeat process with garlic, red peppers, Italian sweet peppers, fennel, and carrots.
  3. Toss to combine; cover with heavy plate slightly smaller than bowl to keep veggies submerged in brine. Cover with plastic wrap; refrigerate at least 12 hours.


Chef Tips
  • Serve alone as antipasti, or pair with sandwiches, rich meats, and cheeses.
  • Store with brine in a covered non-reactive container in refrigerator up to 2 weeks.
  • Substitute Castelvetrano olives with 1 jar Wegmans Spanish Manzanilla Olives with Pimento.

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