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Export 14 ingredients for grocery delivery
Step 1
Prep work: Chop all the fresh produce into small bite pieces. Cut the serrano chiles in half. Drain the green olives. Set out 4 pint jars.
Step 2
To each jar add: 1 tablespoon olive oil, 1 smashed garlic clove, 1 bay leaf, ½ - 1 serrano pepper, ½ teaspoon oregano, ¼ teaspoon celery seeds, ¼ teaspoon fennel seeds, ¼ teaspoon mustard seeds.
Step 3
Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars. Fill them to the top.
Step 4
Set a medium saucepot 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, shake, and refrigerate for 36-48 hours before serving.
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