- 1/4 cup table salt
- 1 cup tiny cauliflower florets
- 2 cloves garlic, minced
- 1 red bell pepper, diced small
- 2 cups canola oil
- 1 tablespoon dried oregano
- 1/2 teaspoon freshly ground black pepper
Combine 2 cups water and the salt in a glass bowl. Mix until the salt is dissolved. Add the vegetables to the salt water and stir to combine. Cover and refrigerate overnight.
Next day, drain and rise the vegetables. In clean bowl mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. It will only get better with time. After 2 days at the most in the bowl, you can place in air-tight container and keep in fridge.