adapted from The Joy of Pickling
makes one 1 L mason jar
2 celery stalks, chopped
1 large carrot, cut into 2-inch long matchsticks
1/3 small head of cauliflower, finely chopped
3 serrano peppers, sliced into rings
2 jalapeno peppers, sliced into rings
2 1/2 tbsp pickling or kosher salt
1 bay leaf
2 large garlic cloves
1 tsp oregano
1/2 tsp whole black peppercorns
1 1/4 C water
1 1/3 C vinegar (white or cider)
1 tbsp olive oil
1. Place celery in a bowl with 1/2 tbsp of the salt. Let sit for 1/2 hour then drain of excess liquid.
2. Place the rest of the vegetables into a bowl and mix. Add celery and mix again. Place bay leaf, garlic, peppercorns and oregano in a sterilized mason jar. Pack vegetable mixture into the jar.
3. In a pot, bring vinegar, water and remaining 2 tbsp of salt to a boil. Stir until salt dissolves. Pour the hot liquid over the vegetables leaving 1/2-inch of headspace. Top with the olive oil. Seal with lid.
4. To process: Place jar into a large pot of boiling water and make sure it's covered by at least 1 inch of water. Boil for 20 minutes. Remove from water and let cool. Make sure lid has sealed to jar. Store in a dark place for at least 3 weeks before eating.