Mixed Vegetable Pickles

• 1/4 head cauliflower, broken into florets
• 2 carrots, peeled,thinly sliced
• 2 sprigs fresh dill
• 2 sprigs cilantro
• 6 cloves garlic, quartered
• 2 serrano chilies, quartered lengthwise
• 1 habanero pepper, halved
• 1 quart white wine vinegar
• 4 teaspoons sea salt
• 2 teaspoons dry mustard
• 2 teaspoons ground cumin
• 1 teaspoon turmeric

1. Arrange cauliflower and carrots in four half-pint canning jars; set aside.
2. Heat remaining ingredients to a boil in a saucepan over medium heat, cook 10 minutes.
3. Turn off heat; let steep 5 minutes.
4. Pour mixture over the vegetables to cover.
5. Cover jars tightly; cool to room temperature, about 1 hour.
6. Refrigerate at least three days before serving.

cauliflower, carrots, dill, cilantro, garlic, serrano chilies, pepper, white wine vinegar, salt, mustard, ground cumin, turmeric

Taken from www.food.com/recipe/mixed-vegetable-pickles-68021 (may not work)