Syrian Pickles

• 1 large beet, peeled and quartered (omit if pickling tomatoes)
• One of the following (if you want to mix cauliflower and turnips, use half the amount of each):
• 1 head cauliflower, broken by hand into florets
• 1/2 medium-size head green cabbage, cored and cut into 2-inch chunks
• 2 pounds turnips (about 4 large), peeled and sliced into 1/4-inch-thick rounds, then sliced again into semicircles
• 7 medium-size very firm (almost unripe) yellow or green tomatoes, left whole
• 4 cups cold water
• 1 1/2 cups white vinegar
• 4 1/2 tablespoons coarse or kosher salt
• 4 large cloves garlic, cut into halves
• 1/4 teaspoon red pepper flakes

1. Fill a 1-quart jar with the vegetable of choice, placing the quartered beet on the bottom, if using.
2. Bring the water, vinegar, salt, and garlic to a boil in a medium-size saucepan.
3. Pour the mixture over the vegetables.
4. Sprinkle in the red pepper flakes, mix well, and close the jar tightly.
5. Set aside in a cool, dark place for 3 full days (72 hours).
6. Store in the refrigerator for up to 3 to 4 months.

beet, cauliflower, cauliflower, green cabbage, again, very, cold water, white vinegar, coarse, garlic, red pepper

Taken from www.cookstr.com/recipes/syrian-pickles (may not work)