Ingredients
- 2 green bell peppers, diced
- 2 red bell peppers, diced
- 4 jalapenos, sliced into rings
- 4 serrano peppers, sliced lengthwise
- 2 celery stalks, sliced lengthwise
- 1 carrot, sliced
- 1 onion, diced
- 1/2 head cauliflower, chopped
- 4 cloves of minced garlic
- 1/2 cup of Olive Oil Divine's Himalayan Pink Salt
- 2 tsp of Olive Oil Divine's Italian Seasoning (Salt Free)
- 1 tsp red pepper flakes
- 5 oz of Olive Oil Divine's Pimento Stuffed Queen Olives, chopped
- 1.5 cups white distilled vinegar
- 1/2 cup of Olive Oil Divine's Organic Arbequina Extra Virgin Olive Oil
- Water
Directions
Place the peppers, celery, carrots, cauliflower, and onion in a bowl, then add salt and enough water to cover everything. Refrigerate overnight.
Drain and rinse the vegetables, then add in garlic, Italian Seasoning, pepper, olives, Organic Arbequina, red pepper flakes, and vinegar. Mix, cover, and let sit in the fridge for several days.