2celery ribssliced on the bias ⅙-inch thick
2mediumcarrotspeeled and sliced on the bias ⅙-inch thick
¼teaspoonfreshly ground black pepper
pinchcrushed red pepperor more
¾cupwhite wine vinegaror white vinegar (recipe note #1)
⅓cupolive oil(recipe note #2)
⅓cupavocado oilor other vegetable oil, (recipe note #2)
To a large bowl add cauliflower, jalapeño, red bell pepper, celery, carrot, and salt. Stir well until combined. Add enough cold water to cover vegetables; cover and let stand at room temperature overnight (up to 12 hours).
Drain and rinse vegetables.
In a clean quart jar (sterilized or fresh from the dishwasher) combine oregano, black pepper, crushed red pepper, vinegar, and oils; shake well to emulsify. Pack vegetables into jar, pressing down so that all are coated in marinade. Seal with lid and refrigerate 2 days before serving.
If you like mildly vinegary pickled vegetables, stick with more delicate white wine vinegar. White vinegar has a sharper, more pungent flavor.
Extra virgin olive oil and avocado oil will naturally solidify in the refrigerator. Just take the vegetables out 15 minutes or so before you plan to serve them for the oil to liquify. Or use refined olive oil and a vegetable oil like canola oil that will remain liquid when chilled.
If you end up with extra dressing, use it on salads. It's delicious!