Pickled Cauliflower and Carrots | RICARDO

Ingredients

• 2 1/2 cups (625 ml) water
• 1 1/2 cups (375 ml) rice vinegar
• 3/4 cup (180 ml) sugar
• 2 cloves garlic, peeled
• 1 tablespoon (15 ml) salt
• 2 teaspoons (10 ml) mustard seeds
• 2 teaspoons (10 ml) coriander seeds
• 1 teaspoon (5 ml) peppercorns
• 4 cups (1 litre) cauliflower cut into florets
• 2 large carrots, peeled and thinly sliced lengthwise on a mandolin