Ingredients
1 medium carrot, peeled, cut into coins or matchsticks
¼ head cauliflower, cut into small florets
½ large red onion, thinly sliced
1 medium pickling cucumber, peeled, cut into coins or thinly sliced
3 to 4 jalapenos, ends trimmed and seeds removed if very hot, sliced
2 to 3 cloves garlic, smashed and sliced
2 teaspoons whole peppercorns, optional
2 teaspoons whole mustard seeds, optional
For the brine:
1 cup white distilled vinegar
¼ cup rice vinegar or apple cider vinegar
1 ¼ cups water
2 teaspoons sea salt
1 tablespoon sugar
Instructions
Prepare a 32-ounce glass jar by cleaning it with white vinegar; rinse after a minute.
Combine all vegetables and optional spices like peppercorns and mustard seeds in the jar.
In a saucepan, heat both vinegars, water, salt, and sugar until boiling. Stir to dissolve solids.
Pour the hot brine over the vegetables in the jar, filling to just below the rim.
Allow to cool slightly, then seal and chill. Best enjoyed after at least one day in the fridge.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 50 Kcal