½head cauliflower, cut into small florets (about 2 cups)
6radishes, thinly sliced
2large jalapeños, thinly sliced
½white onion, sliced into ¼” slices
4garlic cloves, halved
1 ½cupswhite vinegar
2teaspoonssea salt
2teaspoonssugar
1teaspoonpeppercorns
water
Instructions
Divide the vegetables, spices, and vinegar (¾ cup in each jar) evenly between 2 one quart jars. Fill with boiling water. Place the lids on the jars and give a little shake.
Let cool at room temperature for one hour; then refrigerate up to one month. Pickles are ready to consume after about 6 hours but are best after a day or two.
Video
Notes
Spicy hot pickles: Add a quarter teaspoon (or more!) of red pepper flakes to each jar, or add another jalapeño pepper, or even a habanero pepper to each jar.
Add more sugar if you like sweeter pickles.
Don't care for garlic? Leave it out, or double it if you love garlic.
If there's a vegetable on the list that you don't care for, replace it with something you like.