Persian Pickles - cooking recipe

Ingredients

1 cup cauliflower, blanched
1 cup carrot sticks, blanched
1 cup celery, sliced
1 1/2 cups apple cider vinegar
2 garlic cloves, minced
2 1/2 teaspoons salt
1 dash ground ginger

Preparation

Soak vegetables in water overnight, then drain.
Mix together vinegar, salt, garlic & ginger in a 2-quart jar.
Add vegetables, then pour in vinegar.
Cover and marinate 3 days in refrigerator.