Giardiniera

1 large or 3 small peppers, any
1/2 celery stalk, diced
1/2 carrot, diced
1/4 c onion, diced
1/4 c cauliflower florets
1/4 c salt
water to cover
1 clove garlic minced
1.5 t dried oregano
1/2 t crushed red pepper flakes (omit or use less per taste)
1/4 t ground black pepper
1/2 c white vinegar
1/2 c olive oil

1.Place into a bowl the peppers, 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 for three hours.

2.Drain the brine and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.