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Crunchy and spicey mixed pickled vegetables. If you like it spicier, add more green chillis and chilli flakes. If you like it less spicy, reduce these ingredients as required.

Ingredients
• 2 green bell peppers, diced
• 2 red bell peppers, diced
• 8 whole green chillies with seeds, sliced in half lengthwise
• 1 celery stalk, diced
• 1 medium carrot, diced
• 1 small onion, chopped
• 125gm fresh cauliflower florets
• 125gm salt
• water to cover
• 4 cloves garlic, finely chopped
• 1 tablespoon dried oregano
• 1 teaspoon red chilli flakes
• 1/2 teaspoon black pepper
• 125gm pimento-stuffed green olives, chopped
• 1 tablespoon capers (more if you wish)
• 250ml white vinegar
• 75ml olive oil

Method
1. Place into a bowl the green and red peppers, chillis, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminium 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 chilli flakes, black pepper, capers and olives. Pour in vinegar and olive oil, and mix well. Combine well with the vegetable mixture, cover, and transfer to kilner jars. Refrigerate for 2 days before using. Keeps for up to 6 weeks.

Note: The olive oil tends to solidify in the cold temperature of the fridge so, a few hours before serving, remove from the jar from fridge allow it to reach room temperature. Then give it good shake to mix the oil and vinegar together.