¼ small cabbage, cut into 1¼-inch cubes
3 medium carrots, cut on an angle into 3/8-inch slices
5 radishes, cut into thick slices
2 celery stalks, cut into 1 ¼-inch slices on the diagonal
¼ small cauliflower divided into small florets (scant 1 cup total)
1 tablespoon curry powder
1 teaspoon allspice powder
6 cloves garlic, peeled and sliced
2 red chilies
3¾ cups warm water
6½ tablespoons cider vinegar
Fine sea salt
1. Mix the vegetables in a bowl and place about ½ in the bottom of a sterilized 1½-quart jar. Add the curry, allspice, garlic, and chilies. Top with the remaining vegetables.
2. To make the brine, stir 2 tablespoons salt into the warm water until dissolved. Pour the brine into the jar filling it to within ¾-inch of the rim. Add the vinegar; the vegetables should be completely covered. If they are not, make more brine by adding 1½ teaspoons salt to each scant 1 cup of water. Seal the jar.
3. Place the jar in a well lit, if possible, sunny spot. The pickles should be ready in 5 days. They should be crunchy and full of sharp, salty flavors. Once ready, keep in the refrigerator for up to 2 weeks.
Makes about 1½ quarts