Friday, September 14, 2012



1 c green bell peppers in 1/2" dice
1 c red bell peppers in 1/2" dice
1 c fresh jalapenos or other hot pepper (I like to use one of every hot pepper I can find that day) sliced thin
1/2 c celery in 1/2" slices
1/2 c carrot in 1/4" slices
1/2 c onion, chopped
1 c fresh cauliflower florets in 3/4" pieces
1/2 c salt
water to cover  
2 cloves garlic, finely chopped 
1 T dried oregano
1 t red pepper flakes (more or less to taste)
1/2 t fresh ground black pepper
1/2 c green olives, sliced in half
1 c white vinegar
1 c olive oil

Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower.  Stir in salt and fill with enough cold water to cover.  Cover and refrigerate overnight, stirring occasionally.

The next day, drain the salty water and rinse the vegetables.  Do not skip rinsing -- this will be extremely salty otherwise.  In a bowl, mix remaining ingredients and pour over vegetable mixture.  Cover and refrigerate at least two days, stirring occasionally.  Keeps two weeks or more in the fridge. 

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