• Step 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.

• Step 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.

• Step 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.

• 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.

Note: When servings & ingredients are modified, nutrition & directions may vary.