• Take a large glass bowl and add the chopped celery, garlic, carrots, and bell peppers in it. In the same step add the serrano and cauliflower to your bowl.
• Cover the vegetables by pouring cold water into the bowl. Sprinkle four tablespoons of salt in the mixture. Stir well, but the plastic sheet and refrigerate.

To make the brine

• Take a deep medium-sized bowl and squeeze some vinegar in it. Pour two cups of water and salt into it.
• Boil the water and add pepper flakes, celery seeds, coriander seeds, oregano, fennel seeds, in it. Also add mustard seeds, peppercorns, and olives to this cooked brine.
• Cook and then air cool for some time.
• Drain the vegetables and then pour the brine into the vegetable bowl. Add all the rest of the seasonings to it and cool it at room temperature.
• You can eat it this way or can let it stay overnight.
• Use plastic wrap to cover the bowl from the top and put it in the refrigerator while being covered.
• Serve chilled!