A perfect snack to keep in the fridge and serve whenever you have people over!
Author:EVK
Ingredients
Scale
1/2 a cauliflower
2–3 carrots
2–3 cellery stalks (the tough outer stalks work better than the tender inner stalks!)
1 small white or yellow onion
6–7 cloves of garlic
1 jalapeño
1 cup white wine, champagne, rice, or apple cider vinegar
1 cup plain white vinegar
1–2 cups water
1T salt
1T oregano
1t cumin
Instructions
Chop cauliflower into bite-sized florets, discard the stalks.
Peel carrots and cut into 3″/8cm sticks.
Cut celery into 3″/8cm sticks, discard any leaves.
Quarter and peel your onion. Cut the quarters in half and break them up a bit.
Peel your garlic and slice it up super fine. Garlic can turn blue in acids sometimes so it’s a good idea to make the pieces super small so they’ll sit on the bottom!
Chop your jalapeño into coins.
Combine vinegar, water and salt in a big bowl. Taste and adjust; if your brine tastes good, your pickles will too!
Toss spices into one big jar or bunch of jars and load up with veg mix.
Fill jar(s) with brine, leaving a little room for air at the top and seal.
Keep in the fridge, they’ll get tastier after a couple days in the brine!