Instructions

• Wash all produce. Chop the cauliflower into small florets and slice the carrots, celery, and red bell pepper into bite-sized pieces. Cut the serrano chiles in half. Drain the pitted green olives. Set out four clean pint jars with lids.
• To each jar add: 1 tablespoon olive oil, 1 smashed garlic clove, 1 bay leaf, ½–1 serrano pepper (use a half for milder heat or a whole for hotter), ½ teaspoon dried oregano, ¼ teaspoon celery seeds, ¼ teaspoon fennel seeds, and ¼ teaspoon yellow mustard seeds.
• Divide the cauliflower, sliced carrots, sliced celery, sliced red bell pepper, and drained olives evenly among the four jars. Pack the vegetables down so the jars are full but leave about ½ inch headspace at the top of each jar.
• In a medium saucepan combine 3 cups water, 3 cups white vinegar, 2 tablespoons salt, and 2 tablespoons sugar. Bring the mixture to a boil over high heat, stirring until the salt and sugar dissolve.
• Carefully pour the boiling brine into each jar, filling to within about ½ inch of the rim.
• Wipe the jar rims clean, place the lids on, and screw on the bands until fingertip-tight.
• Let the jars cool to room temperature. Once cool, gently shake each jar to distribute the olive oil and seasonings.
• Refrigerate the jars and let the vegetables pickle for 36–48 hours before serving.