Curried Carrot and Cauliflower Pickles

 

Ingredients

1 1/2 cups white vinegar
1 cup apple cider vinegar
1 1/4 cups white sugar
1 tablespoon yellow mustard seeds
1 tablespoon curry powder
1 tablespoon kosher salt
1/2 teaspoon whole black peppercorns
1 head cauliflower - cut into small florets
3 medium carrots - cut into small bite-sized pieces

Instructions

1. Bring the vinegar, sugar, mustard seeds, curry powder, salt, and peppercorns to a boil in a large stockpot
2. Add the cauliflower and carrots and allow the liquid to return to a boil. Turn the heat down to medium-low and simmer until the vegetables are tender-crisp.
3. Use a slotted spoon to transfer the vegetables into three pint-sized canning jars. Using a wide funnel, ladle the hot brine over the top of the vegetables, leaving about 1/4-inch of head space. Place the lids on top of the jars and fasten the rings to finger-tightness. Refrigerator for three days before using; use within three weeks.