Chicago-Style Hot Giardiniera

• 1 small head cauliflower, broken into small florets (about 5 cups)
• 2 celery ribs, chopped
• 1 medium carrot, chopped
• 4 jalapeno peppers, sliced
• 4 serrano peppers, sliced
• 1/2 cup salt
• 1 cup white vinegar
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon crushed red pepper flakes
• 1 cup canola oil
• 1 jar (10 ounces) small pimiento-stuffed olives, drained

1. In a large bowl, toss cauliflower, celery, carrot and peppers with salt. Add cold water to cover. Refrigerate, covered, overnight.
2. Drain vegetables; rinse with cold water and drain again. In a large nonreactive bowl, whisk vinegar, garlic, oregano and pepper flakes. Gradually whisk in oil until blended. Add olives and drained vegetables; toss to coat. Refrigerate, covered, overnight to allow flavors to blend.
3. Transfer mixture to jars. Cover and refrigerate up to 3 weeks.

head cauliflower, celery, carrot, peppers, serrano peppers, salt, white vinegar, garlic, oregano, red pepper, canola oil, olives

Taken from www.tasteofhome.com/recipes/chicago-style-hot-giardiniera/ (may not work)