Homemade "Jardiniera" of marinated vegetables in oil

Ingredients:

• 1/4 cup rock salt for pickling
• 1 cup finely diced carrots
• 1 cup small cauliflower florets
• 4 to 8 serrano chili peppers, sliced
• 2 cloves garlic, crushed
• 1 stalk of celery, finely diced
• 1 red pepper, finely diced
• 2 tbsp. vegetable oil
• 1 tbsp. l. dried oregano
• 1/2 tsp freshly ground black pepper

Preparation:

1. Combine 2 cups of water and salt in a glass or non-reactive bowl. Dissolve the salt completely. Add the carrots, cauliflower, chili, garlic, celery, and bell pepper to the salted water and stir. Cover and refrigerate overnight.
2. On the second day, strain and rinse the vegetables. In a clean bowl, combine the oil with oregano and black pepper. Add the vegetables and stir. Let marinate overnight. The giardiniera will only improve with time. After a maximum of 2 days, you can transfer the vegetables and oil to airtight jars and store in the refrigerator for 2-3 weeks.
   
   
   Pickled vegetable recipes:
   

   • Pickled green tomatoes for the winter
     
   • Quick-pickled beets without cooking
     
   • Homemade cucumber slices marinated with horseradish
     
   • Pickled vegetables