Ingredients:

  • 1 cup (130g) cauliflower florets, cut into bite-sized pieces
  • 1 cup (130g) carrots, peeled and sliced into coins
  • 1 cup (150g) mini sweet peppers, sliced into rings
  • 1/2 cup (75g) red onion, thinly sliced
  • 1/2 cup (75g) celery, sliced into crescents
  • 1 cup (240ml) distilled white vinegar
  • 1 cup (240ml) water
  • 2 tbsp (25g) kosher salt
  • 1 tbsp (12g) granulated sugar
  • 3 cloves (9g) garlic, smashed
  • 1 tsp (2g) whole black peppercorns
  • 1 tsp (3g) mustard seeds
  • 1 pinch (1g) red pepper flakes
  • 2 sprigs (2g) fresh dill

Instructions:

  1. Cut all vegetables into uniform, bite-sized pieces to ensure consistent pickling.
  2. Pack the vegetables, smashed garlic, and whole spices tightly into two 16-oz glass mason jars, leaving about 1/2 inch of headspace at the top.
  3. Combine distilled white vinegar, water, kosher salt, and sugar in a small saucepan.
  4. Bring the mixture to a simmer over medium-high heat, stirring constantly until the salt and sugar have completely dissolved.
  5. Remove the brine from heat immediately to prevent the degradation of the vinegar's acidity.
  6. Slowly pour the hot brine over the vegetables in the jars, ensuring every piece is completely submerged.
  7. Tap the jars gently on the counter to release any trapped air bubbles.
  8. Allow the jars to cool and refrigerate for a minimum of 2 hours, though 24 hours is ideal for full flavor infusion.