Active Time
Total Time
15 MIN
Serves : Makes 2 pints
© Con Poulos

How to Make It


Pack the cauliflower, celery and carrots into two 1-pint jars. In a small saucepan, combine the vinegar with the salt, sugar and 1 cup of water and bring to a boil. Cook, stirring, until the salt and sugar dissolve, about 
1 minute. Stir in the garlic, cardamom, jalapeño and turmeric. Pour the brine over the vegetables. Let cool to room temperature, then refrigerate overnight before serving.

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