“A hot and tangy, pickled pepper and jalapeno topping for sandwiches, sausages, , pastas, pizzas, and more.”

INGREDIENTS:
2 green bell peppers, diced
2 red bell peppers, diced
6 fresh jalapeno peppers,
sliced
1 celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
1/2 cup fresh cauliflower florets
1/2 cup salt
water to cover
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 jar pimento-stuffed
1 small jar of black olives or a mix of your favorites
green olives, chopped
1 cup white vinegar
1 cup veg oil

DIRECTIONS:
1. Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
2. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using