Place into a bowl the green and red peppers, jalapeños, celery, carrots, onion and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetables mixture, cover and refrigerate for 2 days before using.
*Your favorite seasonal unflavored Harvest Ultra Premium Olive Oil will work, or consider using Harvest Garlic Olive Oil.
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