• 1 teaspoon coriander seeds
• 1 teaspoon black or brown mustard seeds (or substitute yellow)
• 1/2 teaspoon cumin seeds
• 500ml (2 cups) cider vinegar
• 5 medium cloves garlic, lightly crushed and peeled
• Three 1/4-inch-thick slices peeled fresh ginger
• One-half small yellow onion, thinly sliced lengthwise
• 110g (1/2 cup) sugar
• 2 tablespoon kosher salt
• 1 teaspoon black peppercorns
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper flakes
• One-half head cauliflower, cut into 1-1/2- to 2-inch florets (about 4 cups)
• 5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal (about 2 cups)
• One-half red bell pepper, cut into large dice (about 1 cup)
Put the coriander, mustard, and cumin seeds in a small saucepan. Toast the spices over medium heat, swirling the pan occasionally, until fragrant and slightly darkened, about 2 minutes. Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes, and 1 cup water to the toasted spices. Bring to a boil.
For quick refrigerator pickles:
Pack the cauliflower, carrots, and bell pepper in a 2-qt. heat-resistant glass bowl or measuring cup. Pour the hot brine over the vegetables. Let cool to room temperature and then cover and refrigerate for at least 2 and up to 14 days.
For canned pickles:
Pack the vegetables into clean, hot pint jars. Pour the hot brine over the vegetables, leaving 1/2-inch headspace. Remove any air bubbles by slowly raising and lowering a chopstick or a plastic blade around the inside of the jars (a trapped air bubble may shatter a jar as it heats). If you have extra brine, strain it and distribute the solids among the jars. Wipe the jars’ lids with a damp cloth before putting on the lids. Store the pickles for at least 2 but preferably 7 days (or longer) in a refrigerator before opening. Refrigerate after opening.