Torshi Arnabeet wa Koromb

• 1 young white cauliflower
• 1/2 red or white cabbage
• 1 small dried chili pepper (optional)
• About 4 cups water
• 1 cup white-wine vinegar
• 3 tablespoons salt

1. Wash the cauliflower and separate it into florets.
2. Cut the cabbage into thick slices in one direction, and then again thickly in the other direction.
3. Leave it in chunks; do not shred it or take the leaves apart.
4. Pack into a 2-quart glass jar, arranging alternate layers of cauliflower and cabbage chunks.
5. If you like, bury a chili pepper among the vegetables.
6. Bring the water and vinegar to the boil with the salt and let it cool a little, then pour over the vegetables.
7. Close tightly, and store in a warm place.
8. The pickle will be ready in a week and should be eaten within 6 weeks.
9. It keeps longer if stored in the refrigerator.

cauliflower, red, chili pepper, water, whitewine vinegar, salt

Taken from www.epicurious.com/recipes/food/views/torshi-arnabeet-wa-koromb-373626 (may not work)