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