In a large non-reactive container (glass, stainless steel, ceramic), mix together cauliflower, celery, carrots, jalapeno, and serrano peppers. Sprinkle with 2 tablespoons of the salt and cover with cold water. Cover container and refrigerate 8 to 12 hours.
Drain and rinse the chilled vegetables. In Mason jars (two 12 oz. or three 8 oz.), evenly divide garlic, peppercorns, oregano, fennel, and olives, then tightly pack in the vegetables, leaving an inch of room at the top. In a small pot, combine vinegar and remaining tablespoon of salt. Bring to a boil, then reduce heat and stir until salt is completely dissolved, about 2 minutes.
Carefully pour vinegar mixture evenly among jars. If vegetables aren't fully covered by the liquid, cap off with a bit of boiling water. Let jars cool to room temperature (1 to 2 hours) before refrigerating. For best results, wait a few days for the flavors to meld before eating. Serve as a side dish or as a topping for pizza, hot dogs, or Italian beef sandwiches. Will keep 3 weeks, likely longer, especially if stored in the back of the fridge.
*Know your heat preference! Serrano peppers are two to three times as hot as jalapenos. The seeds can be left in or removed. The tang of the vinegar and saltiness aid in balancing the heat while preserving the crunchiness of the vegetables.
Per serving: 7 calories, 0 grams fat, 1 gram carbohydrates, 0 milligrams cholesterol, 703 milligrams sodium, 0.5 gram fiber, 0 grams protein.
