Ingredients
1 small head cauliflower, broken into small florets (about 5 cups)2 celery ribs, chopped1 medium carrot, chopped4 jalapeno peppers, sliced4 serrano peppers, sliced1/2 cup salt1 cup white vinegar3 garlic cloves, minced2 teaspoons dried oregano1 teaspoon crushed red pepper flakes1 cup canola oil1 jar (10 ounces) small pimiento-stuffed olives, drained
Preparation
In a large bowl, toss cauliflower, celery, carrot and peppers with salt. Add cold water to cover. Refrigerate, covered, overnight.
Drain vegetables; rinse with cold water and drain again. In a large nonreactive bowl, whisk vinegar, garlic, oregano and pepper flakes. Gradually whisk in oil until blended. Add olives and drained vegetables; toss to coat. Refrigerate, covered, overnight to allow flavors to blend.
Transfer mixture to jars. Cover and refrigerate up to 3 weeks.
