PICKLES

20min · 10 servings Ingredients 2 large carrots 1/2 a head of cauliflower 1/2 a red bell pepper 3 stalks of celery 1 jalapeño – optional 1 cup vinegar 2 1/2 cups water 2 tsp salt 2 tsp sugar 2 tsp mustard seeds Instructions Pour vinegar, water, salt, sugar, and mustard seeds into a sauce pan. Heat over medium-high heat until the mixture boils. As soon as it boils, stir the mixture gently and turn off the heat. Allow the mixture to cool slightly on the stove while you prep the veggies. Chop the cauliflower head into small florets, slice the carrots and celery on a diagonal into slices, slice the bell pepper and jalapeño (if desired). Arrange the veggies in three 2 cup wide mouth jars. Spoon the mustard seeds from the brine into each jar. Pour the slightly warm brine over

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1 cup cucumbers, sliced 1 cup carrots, sliced 1 cup cauliflower florets 1 cup bell peppers, sliced 2 cups white vinegar 1 cup water 1/4 cup sugar 2 tbsp salt 4 cloves garlic, smashed 1 tbsp black peppercorns 1 tbsp mustard seeds (optional) Preparation: In a saucepan, combine vinegar, water, sugar, salt, garlic, and spices; bring to a boil. Pack the sliced vegetables tightly in clean jars. Pour the hot pickling liquid over the vegetables, ensuring they are fully submerged. Seal the jars and let them cool to room temperature before refrigerating for at least 24 hours before serving.

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