Shopping List (makes approximately 3/1-pint jars):

• 1 tsp. coriander seeds
• 1 tsp. black or brown mustard seeds (or yellow)
• 1/2 tsp. cumin seeds
• 2 cups cider vinegar
• 5 medium cloves garlic (lightly crushed and peeled)
• one red onion (thinly sliced lengthwise)
• 1/3 cup sugar
• Tbs. kosher salt
• 1 tsp. black peppercorns
• 1/4 tsp. crushed red pepper flakes
• one-half head cauliflower, cut into 1-1/2- to 2-inch florets (about 4 cups)
• 2 cups rainbow carrots (peeled and sliced 1/2 inch thick on the diagonal)

Now follow these steps:

1. Place the coriander, mustard, and cumin seeds in a preheated, small saucepan; toast the spices over medium heat, stirring seeds occasionally, until fragrant and slightly darkened (about 2 minutes).
2. Add the vinegar, garlic, onion, sugar, salt, peppercorns, red pepper flakes, and 1 cup water to the toasted spices; bring to a boil.
   

If you want to make quick (refrigerator) pickles:

1. Pack the cauliflower, carrots, and bell pepper in a glass bowl or container; pour the hot brine over the vegetables; let cool to room temperature and then cover and refrigerate for at least 2 and up to 14 days.

If you want to make pickles that can be stored for several months, follow these steps:

1. Pack the vegetables into clean, hot pint jars; pour the hot brine over the vegetables (make sure they are covered with liquid but leave 1/2-inch empty space from the top of the jar); remove any air bubbles by slowly raising a long object (knife or stick) around the inside of the jars (a trapped air bubble may shatter a jar as it heats). If you have extra brine, strain it and distribute the solids among the jars. Wipe the jars’ lids with a damp cloth before putting on the lids. Secure the lids with screw bands tightened by hand.
2. Set the jars on a rack (or cloth) in a large pot that is half-filled with very hot water (but not boiling, which may cause the jars to break); add more hot water to cover the jars with 2 inches of water; cover the pot, turn the heat on high, and bring the water to a boil. When it starts to boil (you have to check), process for 10 minutes.
3. Remove the jars immediately when the 10 minutes time is up; let them cool undisturbed for at least 12 hours.
4. Test the seals (don’t attempt to tighten the bands after the jars have been processed, as this could break the seal); after the jars have cooled, gently remove the screw bands and test the seals by lifting the jar by its lid (do this over a towel to catch the jar if it hasn’t sealed properly).
5. Store the pickles for at least 2-7 days (or longer) before opening. Refrigerate after opening.

Enjoy.

To read this in Polish, click here: “Marynowane na szybko warzywa. W sam raz na kaca lub ciążę”