1 head cauliflower (about 1 1/2 lb.)
1 large red pepper
3 zucchini (about 1 lb.)
1 1/2 tsp. mustard seeds
1 tsp. black peppercorns
1 tsp. coriander seeds
1/2 tsp. red hot pepper flakes
2 tbsp. kosher salt
1/4 c. sugar
2 c. apple cider vinegar

Separate cauliflower into small florets. Cut red pepper into wide strips. Cut zucchini into spears. Put vegetables in one 3-quart jar or smaller jars. Combine mustard seeds, peppercorns, coriander seeds, red pepper flakes, salt and sugar in large saucepan with 1 1/2 quarts water. Bring to a boil and cook until sugar and salt have dissolved, about 5 minutes. Pour hot liquid, the vinegar and 1/2 quart water over vegetables. Let cool. Cover and chill at least 3 days before serving. Store in refrigerator.

Makes 3 quarts.