5 cups of assorted vegetables (cauliflower, broccoli, carrots, celery, bell peppers) cut into 1 inch pieces
1 small onion or 1 large shallot, sliced
3 5 garlic cloves, peeled
Brine:
5 cups water
4 Tablespoons kosher salt
1 Tablespoon sugar
¾ cup distilled white vinegar
¾ cup vegetable oil
Directions
Prep all the ingredients.
Mix cabbage, vegetables, onion and garlic to combine in a large bowl or pot.
Make the brine by bringing the water to a boil in a large pot, and adding the salt and sugar, mixing to combine until they dissolve. Remove from the heat and add the vinegar and the oil.
Put the vegetables into brine and let it stand for about 15 20 minutes. The vegetables will wilt slightly. Place the salad into glass canning jars or a large bowl or bowls. Make sure that the vegetables are covered completely with the brine.
Cover and store in the refrigerator. Marinate for 24 48 hours before serving.
