Ingredients:

  • 2 cups (300g) cauliflower florets, cut into bite-sized pieces
  • 1 cup (130g) carrots, sliced into thin rounds
  • 1 cup (150g) radishes, thinly sliced
  • 1 cup (150g) red bell pepper, diced
  • 1/2 cup (75g) red onion, thinly sliced
  • 1 cup (240ml) distilled white vinegar
  • 1 cup (240ml) filtered water
  • 2 tbsp (35g) coarse sea salt
  • 2 tbsp (25g) granulated sugar
  • 3 cloves (15g) garlic, smashed
  • 1 tsp (5g) mustard seeds
  • 1 tsp (5g) black peppercorns
  • 1 bay leaf
  • 1/2 tsp (2g) red pepper flakes

Instructions:

  1. Wash all vegetables thoroughly. Cut the cauliflower into small, uniform pieces and slice the carrots and radishes into thin discs. Pack the vegetables tightly into two clean, wide-mouth pint-sized glass jars, tucking the smashed garlic cloves and aromatics (mustard seeds, peppercorns, bay leaf, and red pepper flakes) into the gaps.
  2. In a small stainless steel saucepan, combine the distilled white vinegar, water, coarse sea salt, and granulated sugar. Place over medium heat and stir occasionally until the liquid is clear and the salt and sugar have completely dissolved. Bring to a light simmer, ensuring it does not reach a rolling boil.
  3. Carefully pour the hot brine over the vegetables in the jars, ensuring they are completely submerged; gently press down any floating vegetables with a spoon. Seal the jars tightly and let them sit at room temperature until cool. Once cooled, transfer to the refrigerator for at least 2 hours (ideally 24 hours) before serving.