• Bring a large pot of water to a boil. Add cauliflower and simmer 1 minute. Add carrots and garlic, simmer 1 more minute and drain.

  • In a small pot, combine remaining ingredients with 2 cups water. Bring to a boil and simmer 2 minutes, until sugar is dissolved.

  • Place vegetables in a large glass bowl or 2 one-quart glass jars. Pour pickling liquid on top. Cover and let stand on counter overnight. (If pickling longer, refrigerate after 1 day.)

Nutrition Facts

41 calories; 0 g total fat; 414 mg sodium. 8 g carbohydrates; 1 g protein;