Ingredients
| Assorted vegetables | 4 cups (diced) |
| Red pepper flakes | 1-2 teaspoons (adjust to taste) |
| Sea salt | 1 tablespoon |
| Red wine vinegar | 2 cups |
| Extra virgin olive oil | 3 tablespoons |
| Garlic | 4 cloves (minced) |
| Fresh oregano | 2 tablespoons (chopped) |
Preparation
- Toss vegetables with salt and red pepper flakes. Let sit for 1 hour.
- Whisk vinegar, olive oil, garlic, and oregano in a bowl.
- Transfer vegetables to sterilized jars and pour vinegar mixture over, ensuring full coverage.
- Seal and refrigerate for 48 hours before serving. Consume within 3 weeks.
Nutrition
- Calories: 40
- Protein: 1g
- Carbohydrates: 4g
- Fat: 3g
- Saturated fat: 0.4g
- Fiber: 1g
- Sodium: 200mg