Wash and dry the fresh vegetables. Chop the cauliflower florets, slice the carrots, celery, and red bell pepper, and halve the serrano chiles.

Gather clean, sterilized mason jars. In each jar, drizzle olive oil, add a smashed garlic clove, bay leaf, and sprinkle in seeds.

Fill each jar with prepared vegetables, evenly distributing colors and packing them down slightly.

Combine water, white vinegar, salt, and sugar in a saucepan. Bring to a boil, stirring until dissolved.

Pour the brine over vegetables in jars, ensuring all are covered, and release any trapped air bubbles.

Let jars cool for 30 minutes. Shake gently, seal with lids, and refrigerate for 36-48 hours before serving.