Ingredients:

  • 1 lb cauliflower, cut into bite-sized florets
  • 3 large carrots, peeled and sliced into coins
  • 3 stalks celery, sliced into ½ inch pieces
  • 1 medium white onion, diced
  • 2 medium red bell peppers, diced
  • 2 medium yellow bell peppers, diced
  • 2 cups white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 4 cloves garlic, smashed
  • 1 tsp whole black peppercorns
  • ½ tsp red pepper flakes

Instructions:

  1. Wash all vegetables thoroughly. Cut the cauliflower into uniform florets, dice the onion, and slice the carrots, celery, and peppers into consistent, bite-sized pieces.
  2. Bring a large pot of water to a rolling boil. Drop the vegetables in for exactly 2 minutes, then immediately drain and plunge them into an ice bath to shock them.
  3. In a stainless steel pot, combine white distilled vinegar, water, kosher salt, granulated sugar, garlic, peppercorns, and red pepper flakes. Bring to a simmer over medium heat, stirring until the salt and sugar are completely dissolved.
  4. Tightly pack the cooled vegetables into sterilized wide-mouth mason jars.
  5. Pour the hot brine over the vegetables, ensuring they are fully submerged. Seal the jars and refrigerate for 48 hours to allow flavors to infuse.