Ingredients (fills ~2 pint jars):

• 1 lb (450 g) carrots, sliced
• 1 lb (450 g) cauliflower florets
• 2 cups (480 ml) white vinegar
• 2 cups (480 ml) water
• 2 tablespoons salt
• 2 tablespoons sugar
• 2 tablespoons of The Spice Way Pickling Spice (1 tbsp per pint jar)

Instructions:

1. Prepare vegetables: Blanch carrots and cauliflower for 1 minute; drain thoroughly.
2. Make brine: In a saucepan, heat vinegar, water, salt, and sugar to boiling. Turn off heat and stir in spices.
3. Pack jars: Tightly pack blanched vegetables into sterilized pint jars.
4. Fill jars: Pour hot brine over vegetables, leaving ½ inch (1.25 cm) headspace.
5. Seal & store: Seal jars, let cool to room temperature, then refrigerate. For best flavor, wait at least 1 week before enjoying.