Ingredients

• 1 lb green Italian olives, crushed
• 1 garlic clove, sliced thin
• 2 carrots, peeled and sliced diagonally
• 1 stalk celery, sliced diagonally
• 1 cup broccoli floret (optional, omit in hot version)
• 1/2 red bell pepper, quartered and sliced
• 1/4 cup hot pepper (or less to taste for hot version only)
• 1/2 cup white vinegar or 1/2 cup dry white wine
• 1/2 cup water
• 1/4 cup sugar
• 6 peppercorns
• 1 tablespoon dry dill weed
• 1 large yellow onion, sliced (or 1 cup tiny pearl onions, peeled)
• 2 cups cauliflower florets, cut into small chunks
• 2 teaspoons salt