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To a large bowl, add peppers with cauliflower, peppers, carrots and celery. Sprinkle with salt. Cover with cold water and refrigerate at least 12 hours, covered. I often brine for 24 hours.
Drain and rinse away the brine. Set aside.
In a separate bowl, add garlic, oregano, celery seed, crushed red pepper flakes and ground pepper to taste. Add oil and vinegar (or water) and whisk to combine.
Add to your vegetable mixture.
Add chopped olives and mix well.
Place it all into jars, ensuring the vegetables are covered with your oil mixture.
Refrigerate at least 2 days before using, to allow flavors to mingle. A week is better! Should last you 2-3 weeks.