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Ingredients

• 1 large beet, peeled and sliced
• 1 large head cauliflower, cut into florets
• 4 cloves garlic, peeled and cut in half
• ¼ teaspoon red pepper flakes
• 3 cups water
• ½ cup white vinegar

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Ready In 15 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• First, pack the chopped vegetables tightly in a mason jar or two.Bring the water to a boil, then add vinegar, salt, pepper and other spices and mix well until salt dissolves.
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Step 2

• Pour over the vegetables.
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Step 3

• Let cool completely. Close jar(s) tightly and store in a cool dark place for a day (for crisper pickles) or two.Eat up!
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