These are a great combination of spicy and sweet. This batch filled up two large canning jars for me, so halve or double the recipe as needed. You can use all one vegetable, instead of all 3, if you prefer. I like the cauliflower so much that I often do a batch of just that. I like to serve these with my Vietnamese Noodle Bowls, although I am often found eating them straight out of the jar as a bedtime snack.
-2 c sugar
-3 c white vinegar
-3 tsp salt
-2 tsp red pepper flakes
-2 tsp black pepper
-6 cloves garlic, sliced
-1 small head cauliflower, cut into bite sized florets
-1 cucumber, sliced
-2 carrots, sliced
Bring sugar, vinegar, salt, red pepper flakes, black pepper, and garlic to a boil on the stove. Layer the vegetables in desired canning jars. Pour the hot brine over the vegetables and seal jars with lids. Once jars are room temperature place them in the fridge. These were ready to eat within a few hours, but could stay in the fridge longer based on your preference.
