1 375ml bottle Lambrusco Red Wine Vinegar
3/4 cup water
1 tablespoon granulated sugar
1 tablespoon Himalayan pink salt
2 teaspoons black peppercorns
1 teaspoon Spanish smoked paprika
pinch crushed red pepper flakes (optional)
1/2 head cauliflower, cut into florets
1 carrot, peeled and sliced
1 red bell pepper, seeded and sliced
1 celery stick, sliced
5 garlic cloves, peeled
Wash your mason jars and sterilize in hot water before making your pickles.
Combine vinegar, water, sugar, salt, pepper, paprika, and red pepper in a large pot. Bring to a simmer over medium heat and whisk to dissolve the sugar and salt. Once dissolved remove from the heat.
Fill jars with cauliflower, carrots, pepper, celery, and garlic and carefully pour in the liquid. Let the jars (and it’s contents) cool to room temp before covering and refrigerating.
Pickles will keep, refrigerated, for up to 2 months.