Cauliflower-Heart Pickles

2 cauliflower hearts (cores), cut into 1 1/2-inch pieces
3 ribs celery, sliced 1 inch thick on the diagonal
2 medium carrots, sliced 1 inch thick on the diagonal
2 cups white wine vinegar
1/4 cup kosher salt
1/4 cup granulated sugar
3 cloves garlic, smashed
3 pods cardamom, crushed
1 jalapeño, halved
1 teaspoon ground turmeric

Pack the cauliflower, celery and carrots into two 1-pint jars.

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

Cook, stirring, until the salt and sugar dissolve, about 2 minutes. Stir in the garlic, cardamom, jalapeño and turmeric.

Pour the brine over the vegetables. Let cool to room temperature, then refrigerate overnight before serving

Yield: Makes 2 Pints