Categories: Snacks

Ingredients

• 1/2 lb. whole fresh okra
• 3 cups small cauliflower florets
• 4 stalks celery, cut into 3-inch long matchsticks
• 2 large carrots, peeled and cut into 3-inch long matchsticks
• 1 large red bell pepper, seeded and cut into 1/2-inch thick strips
• 2 garlic cloves, thinly sliced
• 1/3 cup kosher salt
• 1 tbsp chopped fresh parsley
• 1 tsp black pepper
• 1 tsp crushed red pepper
• 1/2 tsp celery seeds
• 1 1/2 cups white wine vinegar
• 1 1/2 cups olive oil

Directions

1. In a large bowl, toss together all veggies, garlic and salt. Add water to cover by 2 inches; cover and refrigerate overnight.

2. Rinse veggie mixture, and drain well. In a large bowl, stir together veggies, parsley, all pepper and celery seeds. Divide mixture among 4 (1-pint) glass canning jars.

3. In a small bowl, whisk together vinegar and oil; divide vinegar mixture among jars. Cover and refrigerate overnight before serving or for up to 2 weeks.

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