Ingredients

The following ingredients have 8 Servings
  • 4 serrano chiles, thinly sliced, with seeds removed
  • 2 red sweet peppers, cut into 1/2-inch pieces
  • 1 or 2 celery ribs, sliced or julienned
  • 1 or 2 carrots, sliced or julienned
  • 1 medium head cauliflower, cut into small florets
  • 1/2 cup salt
  • 2 cloves garlic, slivered
  • 3 teaspoons dried oregano
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon celery seeds
  • 1 teaspoon crushed black peppercorns
  • 1 cup white vinegar
  • 1/2 cup olive oil (not extra virgin)
  • 1/2 cup grapeseed or safflower oil

Instruction

  • In a large bowl, using your hands, mix the vegetables and salt until well combined. Cover the vegetables with water. Cover the bowl and allow the mixture to sit, unrefrigerated, for 8 to 12 hours.
  • Drain the vegetables and rinse thoroughly. Sterilize 2 quart-size glass jars, with lids, in the dishwasher or by submerging them in boiling water for 10 minutes.
  • In one sterilized jar, combine the garlic and all the herbs and spices; add the vinegar and oil and shake well to emulsify the dressing. Pour half the dressing into the other jar.
  • Pack the vegetables into the jars. If vegetables are not completely coated, make and add more dressing. Screw lids onto jars and refrigerate. Allow the mixture to mellow for a couple of days before serving.