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https://homeiswheretheboatis.net/2017/02/17/have-a-ball-sharing-jars-giveaway/
Makes approximately 2 quarts.
Ingredients:
2 green bell peppers, diced (I used 1)
2 red bell peppers, diced (I used 1 red and 1 yellow)
4 - 8 fresh serrano peppers, sliced, depending on desired heat level
1 celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
½ cup cauliflower florets (I used 1 cup)
½ cup pickling or kosher salt
2 garlic cloves, minced
1 tbsp. dried oregano (I used Italian seasoning)
1 tsp. red pepper flakes
½ tsp. black pepper
1 (5 oz.) jar pimiento stuffed green olives, drained and chopped
1 cup white vinegar
1 cup *olive or canola oil (I used extra light olive oil)
Directions:
Place peppers, celery, carrots, onion, and cauliflower in a large bowl. Mix the salt with 2 cups cold water, stirring until dissolved. Pour salt water in bowl, adding additional cold water until vegetables are covered; stir. Place plastic wrap over the bowl and refrigerate overnight.
The next day, drain water and rinse vegetables thoroughly to remove excess salt. Whisk together garlic, oregano, red pepper flakes and black pepper, oil and vinegar. Combine rinsed vegetables with chopped olives in non-reactive bowl and pour vinegar/oil mixture over and cover. Allow to marinate in refrigerator for 48 hours, stirring occasionally. Divide mixture into jars with seasoned oil/vinegar. Jars will keep in refrigerator for several weeks.
*Olive oil will solidify and turn cloudy when refrigerated but will liquefy again at room temperature. Use canola oil to avoid the oil solidifying.