- 1 quart white wine vinegar
- 1/2 cup sugar
- 3 tablespoons coarse sea salt or kosher salt, plus additional to taste
- 3 bay leaves
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 2 cups cauliflower florets
- 1 cup sliced carrots (cut into 1/4-inch thick rounds)
- 1 small onion, peeled and sliced into 1/2-inch thick rounds
- 1 small red bell pepper, sliced into 1/2-inch thick strips
- Extra-virgin olive oil, for grilling
- Freshly ground black pepper
- Herb Oil (optional, see sidebar)
- Chopped fresh flat leaf parsley and/or fresh chives, for garnish
Marinate (At least 24 hours and up to 5 days before serving)
- Combine the vinegar, sugar, salt, bay leaves, mustard seeds, black peppercorns, and 1 quart of water in a saucepan. Bring to a boil over medium heat, stirring until the sugar and salt dissolve, and simmer for 5 minutes.
- Place the cauliflower, carrots, onion, and red pepper pieces in a large, heatproof bowl and pour the liquid over them. Use a plate or cake pan to weigh the vegetables down so they stay submerged in the pickling liquid.
- Let cool, then refrigerate for at least 24 hours and up to 5 days.
- If grilling over coals, light the grill using plenty of charcoal. If using firewood, add it now and let the wood and charcoal burn for about an hour, or until most of the firewood is burned up; you’ll be left with some ash and the charcoal. If using wood chips, soak them for at least 20 minutes, then add them to the coals after they are completely gray. Let the chips burn for 10 minutes. Move the charcoal and wood over to one side of the grill for indirect grilling. If using a gas grill, preheat the grill thoroughly, adding soaked wood chips as directed for by the manufacturer’s instructions. When the grill is hot and smoky, turn off the fire under half of the grill.
- Lightly brush the pork chops with olive oil and season both sides with pepper (and salt if they are not brined).
- Place the chops over the part of the grill without the heat underneath, and cover.
- Grill the chops for 10 minutes, then turn and cook for 10 to 15 minutes longer, until the chops are charred and cooked to an internal temperature of 150 degrees F.
- Serve the chops with the pickled vegetables, drizzled with the herb oil if desired. Garnish with chopped parsley and/or chives.
- 1 cup extra-virgin olive oil
- 1/2 small onion
- 1 tablespoon chopped fresh flat leaf parsley
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon coarse sea salt or kosher salt, plus additional to taste
Combine all the ingredients in the bowl of a food processor or a blender and puree until very smooth. Taste and add more salt if desired. Transfer to a covered container and refrigerate for at least 4 hours and preferably overnight. Gently pour the flavored oil into a bowl and discard the sediment left in the container.