2 green peppers, chopped finely
2 red peppers, chopped finely
1 poblano pepper, chopped finely
3-4 medium to small celery stalks, chopped finely
1 large carrot, chopped finely
1 small white onion, chopped finely
1/2 cup cauliflower, chopped finely
1/2 cup salt
4 cloves garlic, minced
2 tablespoons oregano
2 teaspoons red pepper flakes
1 teaspoon black pepper
2 cups white vinegar
2 cups olive oil
1. Mix first 7 ingredients (though cauliflower) in a big bowl. Add the salt and enough water to cover the vegetables. Cover the bowl. Allow to sit in the fridge overnight.
2. The next day, drain and rinse the vegetables of the salt water. Preheat oven to 350 degrees F. Wash canning jars with soap and water. Dry completely (inside and out). Bake the jars on a cookie sheet for 30 minutes. Allow jars to cool to touch (do not touch the rim or inside, though).
3. Spoon the vegetables into jars almost to the top (3/4-1" from the top). Boil the jar lids in a small pot for about 10 minutes. In a pot, bring the remaining ingredients to a boil. Once at a boil, bring to a low simmer and then spoon the mixture into the jars with the vegetables.
4. Using prongs, top the jars with their lids. Screw on ring until tight to touch. Place the jars into a large pot of boiling water (so the jars are submerged). Boil for 15 minutes. Remove and allow to cool before touching jars.
If one does not want to can it, just put the vegetables and liquid mixture in a jar and keep it in the fridge. Lastly, feel free to add jalapenos or serranos to this recipe. I don't like spicy stuff, so I put in the poblano.
Source of recipe: I wrote the recipe. For more information, please see the my blog here: http://veganmiss.blogspot.com/2011/04/italian-beef-sandwiches-with-homem...