Although these pickled veggies can be made using the traditional time-consuming canning process, I prefer to avoid all that extra work and simply make "refrigerator pickles" instead (as described here). They don't keep as long, but are just as delicious. Adapted from Allison Ehri Kreitler's recipe in Fine Cooking, September 2007
Author Robin Donovan
Ingredients
2cupscider vinegar
1cupwater
1teaspoonmustard seeds
1teaspoonblack peppercorns
½teaspoonground cumin
½teaspoonground turmeric
½teaspooncrushed red pepper flakes
2tablespoonskosher salt
½cupsugar
3medium cloves garliclightly crushed and peeled
3 ¼-inch-thick slices peeled fresh ginger
½small yellow onionthinly sliced
½head cauliflowercut up (about ¾ pound of florets)
5medium carrotsabout ¾ pound, peeled and chopped to bite-sizes pieces
small red bell peppercut into large dice
Instructions
In a non-reactive saucepan over medium heat, bring the vinegar, water, mustard seeds, peppercorns, cumin, turmeric, red pepper, salt, sugar, garlic, ginger, and onion to a boil.
Place the cauliflower, carrots, and bell pepper in a heat-resistant container that can be closed tightly with a lid. Pour the hot brine over the vegetables.
Let cool to room temperature and then cover and refrigerate for at least 2 and up to 14 days. (Give the veggies a couple of stirs during the first few hours, to help them settle and pack together and get better brine coverage.)