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This recipe was uploaded by maserati4200
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.