Ingredients:
400 grams of Cauliflower
290 grams of Carrot
120 grams of Celery
20 grams of Serrano Pepper
35 grams of Curly Parsley
25 grams of Mashed Garlic
Brine:
2 cups of boiled but warm water
2 cups of white vinegar
110 grams of salt
1/2 tbsp of yellow mustard seed
1 tsp of Turmeric
Instructions:
Prepare the vegetables as previously detailed, ensuring they are clean, cut, and dried.
Arrange the vegetables in Jar 5, adhering to the provided quantities.
For the brine, combine the water, vinegar, salt, yellow mustard seed, and turmeric in a saucepan. Warm over low heat until the salt is fully dissolved. Avoid boiling.
Pour the brine over the vegetables in the jar, making sure they are fully covered.
Seal the jar and refrigerate it for 2 to 3 weeks before it becomes ready to eat.