Ingredients

6 jalapeno chilies, thinly sliced

2 each green and red bell peppers

1 each celery rib, carrot, yellow onion

1/2 head cauliflower, cut into florets

1/2 cup salt

3 cloves garlic, minced

1/2 cup chopped stuffed green olives

2 1/2 tsp dried oregano

1 tsp red pepper flakes

1/2 tsp celery seeds

Freshly ground black pepper

1 cup each apple cider vinegar, extra-virgin olive oil

Preparation

  1. Combine the jalapenos, bell peppers, celery, carrot, onion and cauliflower florets in a large bowl; stir in the salt. Add cold water to cover vegetables; cover bowl. Refrigerate 12 hours. Drain salt water; rinse vegetables. Set aside in the bowl.

  2. Combine the garlic, olives, oregano, red pepper flakes, celery seeds and black pepper to taste in a small bowl; set aside.

  3. Pour the vinegar into a medium bowl; whisk in the seasonings. Whisk in the olive oil. Pour over the vegetable mixture; toss lightly. Cover; refrigerate at least 48 hours before using.

NUTRITIONAL INFORMATION Serving size: 1 Calories 49 Calories from Fat 84 Total Fat 5g Saturated Fat 1g Cholesterol 0mg Sodium 300mg Total Carbohydrates 2g fiber 1g