Curried Carrot and Cauliflower Pickles Recipe

Ingredients

• 1 1/2 cups white vinegar
• 1 cup apple cider vinegar
• 1 1/4 cups white sugar
• 1 tbsp yellow mustard seeds
• 1 tablespoon curry powder
• 1 tablespoon kosher salt
• 1/2 teaspoon whole black peppercorns
• 1 head cauliflower (cut into small florets)
• 3 medium carrots (cut into small bite-sized pieces)

Instructions

1. 1

   Bring the vinegar, sugar, mustard seeds, curry powder, salt, and peppercorns to a boil in a large stockpot.

2. 2

   Add the cauliflower and carrots, and allow the liquid to return to a boil. Then turn the heat down to medium-low and simmer until the vegetables are tender-crisp.

3. 3

   Use a slotted spoon to transfer the vegetables into three pint-sized canning jars. Using a wide funnel, ladle the hot brine over the vegetables, leaving about 1/4 inch of headspace.

4. 4

   Place the lids on the glass or pint jars and fasten the rings to finger-tightness. Refrigerator for three days before using; use within three weeks.