Pickled Cauliflower with Carrots and Bell Pepper

    

1 tsp. coriander seeds
1 tsp. black or brown mustard seeds (or substitute yellow)
1/2 tsp. cumin seeds
2 cups cider vinegar
5 medium cloves garlic, lightly crushed and peeled
Three 1/4-inch-thick slices peeled fresh ginger
One-half small yellow onion, thinly sliced lengthwise
1/2 cup sugar
2 Tbs. kosher salt
1 tsp. black peppercorns
1/2 tsp. ground turmeric
1/4 tsp. crushed red pepper flakes
One-half head cauliflower, cut into 1-1/2- to 2-inch florets (about 4 cups)
5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal (about 2 cups)
One-half red bell pepper, cut into large dice (about 1 cup)

Put the coriander, mustard, and cumin seeds in a small saucepan. Toast the spices over medium heat, swirling the pan occasionally, until fragrant and slightly darkened, about 2 minutes. Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes, and 1 cup water to the toasted spices. Bring to a boil.

Pack the vegetables into clean, hot pint jars. Pour the hot brine over the vegetables, leaving 1/2-inch headspace. Remove any air bubbles . Wipe the jars . Secure the lids with screw bands tightened by hand. Process for 10 minutes

3 pints