1 teaspoon coriander seeds
1 teaspoon black or brown mustard seeds (or substitute yellow)
1/2 teaspoon cumin seeds
2 cups cider vinegar
5 medium cloves garlic, lightly crushed and peeled
Three 1/4-inch-thick slices peeled fresh ginger
One-half small yellow onion, thinly sliced lengthwise
1/2 cup sugar
2 tablespoons kosher salt
1 teaspoon black peppercorns
1/2 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes
One-half head cauliflower, cut into 1-1/2- to 2-inch florets (about 4 cups)
5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal (about 2 cups)
One-half red bell pepper, cut into large dice (about 1 cup)
Put the coriander, mustard, and cumin seeds in a small saucepan. Toast the spices over medium heat, swirling the pan occasionally, until fragrant and slightly darkened, about 2 minutes. Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes, and 1 cup water to the toasted spices. Bring to a boil.
For quick (refrigerator) pickles:
Pack the cauliflower, carrots, and bell pepper in a 2-quart heat-resistant glass bowl or measuring cup. Pour the hot brine over the vegetables. Let cool to room temperature and then cover and refrigerate for at least 2 and up to 14 days.
For canned pickles:
Pack the vegetables into clean, hot pint jars. Pour the hot brine over the vegetables, leaving 1/2-inch headspace. Remove any air bubbles by slowly raising and lowering a chopstick or a plastic blade around the inside of the jars (a trapped air bubble may shatter a jar as it heats). If you have extra brine, strain it and distribute the solids among the jars. Wipe the jars' lids with a damp cloth before putting on the lids. Secure the lids with screw bands tightened by hand. Process for 10 minutes, following the instructions in our "Canning Basics" guide. Store the pickles for at least 2 but preferably 7 days (or longer) before opening. Refrigerate after opening.