Pickled Cauliflower, Carrot, and Celery

Prepare the vegetables

Break the colored cauliflower (500 g) into florets, cut the carrot (150 g) into sticks, and slice the celery (80 g). Bring the water (1000 g) and apple cider vinegar (500 g) to a boil with mustard seeds (3 g), black pepper (2 g), bay leaf (2 g), and table salt (to taste). Add the carrot (150 g) and cook for 3 minutes, then add the cauliflower (500 g) and celery (80 g) and cook for 2 more minutes.

Marinate

Pack the vegetables into clean jars, add the garlic (12 g), pour over the hot marinade, and cool. Seal and refrigerate for 24 hours. Serve as an appetizer or side dish.