head cauliflower, cut up into florets
head of cabbage, cut into wedges
carrot, peeled and sliced
dill sprigs, divided
whole mixed pickling spices, divided
- Sterilize jars and lids.
- Prepare vegetables and divide among four quart jars with wide mouths. Put one sprig of dill and two cloves of garlic in each jar with one tablespoon of pickling spice. Add one or more hot peppers to each jar if you like spicy pickles.
- Boil water, vinegar, salt and turmeric.
- Pour into each jar to fill and seal.
- Store in a cool dry place for four weeks.