Pickled Cauliflower With Carrots & Red Bell Pepper

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5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal (about 2 cups)

1/2 tsp. ground turmeric

5 medium cloves garlic, lightly crushed and peeled

1 tsp. coriander seeds

1 tsp. black or brown mustard seeds (or substitute yellow)

1/2 tsp. cumin seeds

One-half head cauliflower, cut into 1-1/2- to 2-inch florets (about 4 cups)

1 tsp. black peppercorns

1/4 tsp. crushed red pepper flakes

1/2 cup sugar

One-half small yellow onion, thinly sliced lengthwise

Three 1/4-inch-thick slices peeled fresh ginger

One-half red bell pepper, cut into large dice (about 1 cup)

2 cups cider vinegar

2 Tbs. kosher salt

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