Ingredients:

  • 2 cups (approx. 250g) Carrots, peeled and sliced into coins or sticks
  • 1 medium (approx. 110g) Red Onion, thinly sliced into half-moons
  • 1 cup (100g) Cauliflower florets, cut into bite-sized pieces
  • 1 cup (120g) Persian Cucumbers, sliced into thick rounds
  • 0.5 cup (60g) Radishes, thinly sliced
  • 1.5 cups (350ml) Apple Cider Vinegar
  • 1.5 cups (350ml) Filtered Water
  • 1.5 tablespoons (25g) Sea Salt
  • 1 tablespoon (12g) Raw Honey
  • 1 teaspoon (3g) Mustard Seeds
  • 0.5 teaspoon (1g) Red Pepper Flakes
  • 2 cloves (6g) Garlic, smashed

Instructions:

  1. Prepare all vegetables by washing, peeling, and slicing according to the ingredient list.
  2. Divide the prepared carrots, red onion, cauliflower, cucumbers, and radishes evenly between two clean 1-quart glass mason jars.
  3. In a small stainless steel saucepan, combine the apple cider vinegar, filtered water, sea salt, raw honey, mustard seeds, red pepper flakes, and smashed garlic.
  4. Place the saucepan over medium heat and bring to a light simmer, stirring occasionally until the salt and honey have completely dissolved.
  5. Carefully pour the hot brine into the jars, ensuring all vegetables are fully submerged in the liquid.
  6. Let the jars sit at room temperature until cool to the touch, then secure the lids and refrigerate for at least 2 hours before serving.