1. Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum 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 pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 55 (48%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 18.2mg||1 %|
|Potassium 363.3mg||10 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 9g|
|Protein 2.5g||4 %|
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Calories per serving: 114
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