1 cup of bite-sized cauliflower flowerettes, blanched
1 cup of carrot sticks, blanched
1 cup of sliced celery
1 1/2 cups of cider vinegar
2 cloves of garlic, minced
2 1/2 teaspoons of kosher or pickling salt
A wee pinch of finely minced fresh ginger
Sock the vegetables in water overnight in the refrigerator. Drain when ready to proceed with the recipe.
Mix the vinegar, the garlic, the salt, and the ginger in a small bowl.
Put the drained vegetables in a proper sized jar, pour in the vinegar mixture, and put the lid on the jar.
Marinate the vegetables in the refrigerator for 3 days. Carefully tip the jar upside down and right side up several times a day to help keep things well mixed.
Serve.
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