Step 1

Prep and chop all the produce. Set out 4 pint jars.

Step 2

To each jar add: 1 tablespoon olive oil, 1/2 garlic clove, 1/2 serrano pepper, 1 bay leaf, 1/2 teaspoon oregano, 1/4 teaspoon celery seeds, 1/4 teaspoon fennel seeds, 1/4 teaspoon mustard seeds, 1/8 teaspoon coriander seeds, and a pinch of black peppercorns.

Step 3

Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars. Fill them to the top.

Step 4

Make the Brine: Set a medium saucepan over high heat. Add the water, vinegar, salt, and sugar. Bring to a boil. Stir well, then carefully pour the boiling brine into each jar.

Step 5

Allow the pickled vegetables to cool at room temperature. Then cover with a lid, gently shake, and refrigerate for 36-48 hours before serving.

Step 6

(If you find the pickled vegetables are too salty after 36 hours, you can pour one-third of the brine off the top and fill with water, then place the jar back in the fridge.)

Step 7

Use as desired (see suggestions in full article.)