Directions

1Pack the cauliflower and carrots into 2-pint jar.

2In a small saucepan, combine the vinegar with the salt, sugar and 1 cup of water and bring to a boil.

3Cook, stirring, until the salt and sugar dissolve, about 1 minute.

4Stir in the garlic, pepper, jalapeño and turmeric.

5Pour the brine over the vegetables.

6Let cool to room temperature, then refrigerate overnight before serving.