INGREDIENTS
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2 cups cauliflower florets
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2 cups peeled, sliced carrots
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Ice water
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1 1/4 cups white wine vinegar
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1/3 cup sugar
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1 tablespoon salt
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2 cups shaved fennel
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2 cups frozen pearl onions
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1 cup sliced jalapeno chiles
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1 teaspoon mustard seeds
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1/2 teaspoon celery seeds