3 cups white wine vinegar
1½ cups water
1 teaspoons salt
1 small head cauliflower, cut into small florets
4 celery stalks, sliced
2 red bell peppers, sliced
2 carrots, peeled and cut into rounds
3 serrano chilis, sliced into thin rounds
3 garlic cloves
3 bay leaves
1 tablespoons peppercorns
3 tablespoons olive oil
3 Pint Canning Jars w/Lids
Sterilize 3 pint-sized canning jars and their lids.
Add the vinegar, water, and salt to a saucepan. Bring to a boil.
Divide the vegetables and seasonings between the jars, filling them to within 1-inch of the rims.
Ladle the brine into the jars, leaving ½-inch of head space (add more vinegar if needed). Add 1 tablespoon of oil to each jar. Wipe clean and replace lids. Process the jars in boiling water for 10 minutes.
Remove from the water bath and let sit undisturbed for 24 hours; test the seals. Any jars that did not seal properly can be kept in the refrigerator for about 1 week; sealed jars can be kept at room temperature for about 1 year.