2 jalapeno peppers sliced
2 serrano peppers (Optional, for a hotter version)
2 medium carrots chopped
2 celery stalks chopped
2 cups cauliflower florets (about 1/2 head of cauliflower)
1/2 cup salt
3 cloves garlic minced
2 teaspoons dried basil
1/2 teaspoon celery seed
Ground pepper
1 cup of white vinegar or half white and half apple cider vinegar
1 cup olive oil + more as needed
To a large bowl, add all of the peppers with radishes, carrot, celery and cauliflower. Sprinkle with salt. Cover with water and refrigerate for 12 hours, covered. Drain and rinse away the brine. Set aside. In a separate bowl, add garlic, basil, celery seed and ground pepper to taste. Add vinegar and oil and whisk to combine. Add to your vegetable mixture. Place it all into jars, ensuring the vegetables are covered with your vinegar/oil mixture. efrigerate at least 2 days before using, to allow flavors to mingle. A week is better! Should last you 2-3 weeks.