Ingredients

• 2 greens bell peppers , diced
• 2 reds bell peppers , diced
• 8 freshs jalapeño peppers , sliced
• 1 celery stalk , diced
• 1 medium carrot , diced
• 1 small onion , chopped
• 0.5 cups fresh cauliflower florets
• 0.5 cups salt
• 1 , 5 ounce
• 2 cloves garlic , finely chopped
• 1 tablespoon dried oregano
• 1 teaspoon red pepper flakes
• 0.5 teaspoons black pepper
• 1 cup white vinegar
• 1 cup olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 Place green and red peppers, jalapeños, celery, carrots, onion, and cauliflower in a large bowl. Stir in salt, then fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl; refrigerate for 8 hours to overnight.
3. 3 Drain salty water; rinse vegetables and set aside.
4. 4 Mix together olives, garlic, oregano, red pepper flakes, and black pepper in a medium bowl. Pour in vinegar and olive oil; mix well. Combine with vegetable mixture; cover and refrigerate for 2 days before using.

Nutrition per serving