Prep the Vegetables: Wash and chop the cauliflower, carrots, celery, and bell pepper into bite-sized pieces. Slice the serrano chiles in half and drain the olives.

Prepare the Jars: Layer each jar with 1 tablespoon of olive oil, then add smashed garlic, bay leaf, and serrano pepper. Add chosen spices.

Fill the Jars with Veggies: Pack vegetables and olives into the jars, leaving half an inch of space at the top.

Make the Brine: In a saucepan, combine water, vinegar, salt, and sugar. Boil until dissolved.

Pour the Brine: Carefully pour the brine into each jar, covering all vegetables completely.

Cool and Refrigerate: Allow jars to cool, shake gently, then refrigerate for 36 to 48 hours before enjoying.