I found this recipe on the internet and found it to be much better than many versions I had back in Chicago, if you like more celery, add more celery, if you like more cauliflower, then add more of that, it's what makes this so good, you adjust it to your tastes!

This is typically used as a condiment on beef sandwiches, hot dogs, hamburgers, or as a pickled salad on its own.

Ingredients:

2 green bell peppers, diced
2 red bell peppers, diced
8 fresh jalapeno peppers, sliced
2-3 celery stalks, diced
1-2 medium carrots, diced
1 small onion, chopped
1/2-1 cup fresh cauliflower florets
1/2 cup salt
water to cover


 
2-4 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 (I buy the chopped house brand salad olives)
1 cup white vinegar
1 cup olive oil

Directions:

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.
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.