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Categories:Viewed: 57 - Published at: 9 years ago
Ingredients
- 2 whole Jalapenos, Sliced
- 1 whole Red Pepper, Sliced
- 1/2 cups Carrots, Sliced
- 1 stalk Celery, Sliced
- 1/4 heads Cauliflower, Cut In Small Bites
- 1/4 cups Salt
- 1 quart Water
- 1/4 teaspoons Garlic Powder
- 3 teaspoons Oregano, Dried
- 1/4 teaspoons Red Pepper Flakes
- 1/4 teaspoons Celery Seed
- 1/2 teaspoons Black Pepper
- 1/4 cups Olive Oil
- 1/4 cups White Vinegar
Method
- In large bowl, mix vegeatables with 1/4 cup salt. Pour enough water to cover all the vegetables (about 1 quart). Allow to soak in the brine overnight (about 12 hours).
- Drain and rinse. In a small bowl, mix garlic, oregano, red pepper flakes, celery seed, pepper, oil and vinegar. Pour vegetables into a large mason jar, pour oil mixture over veggies. Cover tightly and shake. Refrigerate for 24 hours or more.
- Serve straight from the jar. Enjoy!
