Pickled Vegetables Recipe

Ingredients

• 3 cups small cauliflower florets
• 1 1/2 cups sliced carrots
• 1 1/2 cups sliced celery
• 1 1/2 cups sliced red bell pepper
• 1 cup pitted green olives
• 4 tablespoons olive oil
• 4 cloves garlic (smashed)
• 4 bay leaves
• 2-4 serrano chiles
• 2 teaspoons dried oregano
• 1 teaspoon celery seeds
• 1 teaspoon fennel seeds
• 1 teaspoon yellow mustard seeds
• 3 cups water
• 3 cups white vinegar
• 2 tablespoons salt
• 2 tablespoon sugar

Instructions

1. 1

   Prep work: Chop all the fresh produce into small bite pieces. Cut the serrano chiles in half. Drain the green olives. Set out 4 pint jars.

2. 2

   To each jar add: 1 tablespoon olive oil, 1 smashed garlic clove, 1 bay leaf, ½ - 1 serrano pepper, ½ teaspoon oregano, ¼ teaspoon celery seeds, ¼ teaspoon fennel seeds, ¼ teaspoon mustard seeds.

3. 3

   Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars. Fill them to the top.

4. 4

   Set a medium saucepot over high heat. Add the water, vinegar, salt, and sugar. Bring to a boil. Stir well, then carefully pour the boiling brine into each jar.

5. 5

   Allow the pickled vegetables to cool at room temperature. Then cover with a lid, shake, and refrigerate for 36-48 hours before serving.