1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower
florets
4 to 8 serrano peppers,
sliced (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced
small
2 cups canola oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground
black pepper
Combine 2 cups water and
the salt in a glass or non-reactive bowl. Mix until the salt is dissolved.
Add the carrots,
cauliflower, serranos, garlic, celery and bell pepper to the salt water and
stir to combine.
Cover and refrigerate
overnight.
Day 2, drain and rinse the
vegetables.
In a clean bowl, mix
together the oil with the oregano and pepper.
Add the vegetables and mix
to combine.
Allow to marinate at least overnight,
up to two days.
After 2 days at the most in
the bowl, place in air-tight mason jars and keep in the fridge for at least 2
to 3 weeks.
