How to make
Wash and break the cauliflower into medium-sized pieces. Clean the red and green peppers from the stems and seeds, wash them and cut them into medium-sized pieces. Peel the carrots, wash them and cut them into slightly thick circles.
Wash and shred with your hands or chop the parsley. Prepare your jars by washing them and pouring into each one - 1 tbsp. homemade apple cider vinegar, 1 tsp. Himalayan fine salt and half a teaspoon of brown sugar.
Stir, so that the ingredients dissolve and then distribute the mixed vegetables with the predominant cauliflower in the jars. Fill up the jars to the top with hot water and close them and tighten the lids well.
Turn them upside down and leave them like this for 24 hours. Then turn them upright and shake them once a day and after 3 weeks you have uniquely good pickled vegetables - sweet-salty-sour, crunchy and fresh! Very easy and it is prepared extremely fast!