Ingredients:
348 grams of Cauliflower
312 grams of Carrots
88 grams of Celery
38 grams of Serrano Peppers
13 grams of Smashed Garlic
10 grams of Curly Parsley
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:
Prepare the vegetables by cleaning, cutting, and drying the cauliflower. Wash, peel, and cut the carrots. Dice the celery and Serrano peppers, keeping the seeds. Smash the garlic and chop the curly parsley.
Assemble the vegetables in Jar 3 following the specified quantities.
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.
Prepare and add the brine.
Ensure the vegetables are completely covered by the brine, seal the jar, and store it in a cool, dark place for 4 to 5 weeks until ready.