Is this it Bentley?
I don't have an original thought in my head...this allrecipes.com one has worked well for me. Only thing I change from the picture of the one I did in the bowl above, I dice the ingredients finer, and I use 3 celery, carrot & onion and use 1 cup salt! I also pickle for 24 hours & I don't rinse the mix after the pickling...but I am a salt fiend!
Ingredients:
2 green bell peppers, diced
2 red bell peppers, diced
8 fresh jalapeno peppers, sliced
3 celery stalk, diced
3 medium carrot, diced
3 small onion, chopped
1/2 cup fresh cauliflower florets
1 cup salt
water to cover
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 (5 ounce) jar pimento-stuffed green
olives, chopped
1 cup white vinegar
1 cup olive oil
Directions:
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 (just enough to cover, almost like a bog). Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight. (24 hours)
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.
