Ingredients

The following ingredients have 8 Servings
  • 2 bell peppers (sliced. Use colorful peppers - you can also use sweet peppers)
  • 2 jalapeno peppers (sliced)
  • 2 serrano peppers ((Optional, for a hotter version))
  • 2 medium carrots (chopped)
  • 2 celery stalks (chopped)
  • 2 cups cauliflower florets ((about 1/2 head of cauliflower))
  • 1/2 cup salt
  • 3 cloves garlic (minced)
  • 2 teaspoons dried basil
  • 1/2 teaspoon celery seed
  • Ground pepper
  • 1 cup of white vinegar (or half white and half apple cider vinegar)
  • 1 cup olive oil + more as needed

Instruction

  • To a large bowl, add all of the peppers with radishes, carrot, celery and cauliflower. Sprinkle with salt. Cover with water and refrigerate for 12 hours, covered.
  • Drain and rinse away the brine. Set aside.
  • In a separate bowl, add garlic, basil, celery seed and ground pepper to taste. Add vinegar and oil and whisk to combine.
  • Add to your vegetable mixture.
  • Place it all into jars, ensuring the vegetables are covered with your vinegar/oil mixture.
  • Refrigerate at least 2 days before using, to allow flavors to mingle. A week is better! Should last you 2-3 weeks.