Sweet and sour mixed pickles

Ingredients for 1 servings:

• 1 kg onion(s)
• 1 bulb(s) garlic
• 1 liter of water
• 3 tbsp salt
• 750 ml vinegar
• 500 g sugar
• 1 handful of mustard seeds
• 1 tbsp turmeric
• 1 head of cauliflower
• 3 carrots

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 40 minutes

Slice the onions not too thinly, separate the garlic cloves into individual cloves and peel them. Pour 1 liter of boiling salted water (3 tablespoons of salt) over both, cover, and let stand overnight. The next day, mix the vinegar with the sugar and spices, cut the cauliflower into florets, slice the carrots, and add the onions and salted water. Bring to a boil. Boiling will make the vegetables crisp, but not soft. Scoop out the vegetables and layer them in twist-off jars, bring the stock back to a boil, and top up the vegetables. Immediately put the lid on and leave upside down for 5 minutes. This amount is enough for about 7-8 jars of jam. Don’t be surprised, the turmeric powder gives everything a lovely yellow color. And as you can see from my picture, the color matters with vinegar too; the two front jars are from two different batches.