cups apple cider vinegar
teaspoons kosher salt
teaspoon coriander seeds
teaspoon red-pepper flakes
medium carrots, sliced at an angle, about 1/2-inch thick (about 2 cups)
large jalapeños, sliced crosswise, about 3/8-inch thick (about 3 cups)
small head garlic, broken into unpeeled pieces
large onion, cut in wedges or rings
medium cauliflower, cut into small florets (about 3 cups)
teaspoon dried oregano
- Put vinegar, 3 cups water and salt in a large nonreactive pot over medium-high heat. Add bay leaves, cloves, coriander, allspice and red-pepper flakes, and bring to a simmer.
- Add carrots, jalapeño, garlic, onion and cauliflower, and simmer for 8 to 10 minutes, leaving vegetables slightly firm. Turn off heat and add oregano. Let vegetables cool in cooking liquid to room temperature. They are ready to serve immediately, but gain flavor as they age. It’s better if you can wait at least a day or two. Store with juices in sanitized jars or plastic containers, and refrigerate for up to 1 month.