Ingredients:
304 grams of Cauliflower
288 grams of Celery
24 grams of Serrano Pepper
20 grams of Smashed Garlic
20 grams of Curly Parsley
152 grams of Jalapeños
Brine:
1 cup of boiled but warm water
3 cups of vinegar
1 tbsp of yellow mustard seeds
1/6 tbsp of ground black pepper
57 grams of salt
6 grams of white sugar
Instructions:
Clean, cut, and dry the cauliflower. Dice the celery and jalapeños. Cut the Serrano peppers, leaving the seeds intact. Smash the garlic and chop the curly parsley.
Combine the vegetables in Jar 2 according to the listed amounts.
Prepare the brine by mixing the boiled but warm water, vinegar, yellow mustard seeds, ground black pepper, salt, and white sugar. Heat on low to dissolve the sugar and salt completely without bringing it to a boil.
Pour the brine over the vegetables in the jar, ensuring they are fully submerged.
Seal the jar and store it in a cool, dark area for 4 to 5 weeks before it becomes ready.