Pickled Cauliflower and Carrots

Ingredients

• • 2 1/2 cups (625 ml) water
  • 1 1/2 cups (375 ml) rice vinegar
  • 3/4 cup (180 ml) sugar
  • 2 cloves garlic, peeled
  • 1 tablespoon (15 ml) salt
  • 2 teaspoons (10 ml) mustard seeds
  • 2 teaspoon (10 ml) coriander seeds
  • 1 teaspoon (5 ml) peppercorns
  • 4 cups (1 litre) cauliflower cut into florets
  • 2 large carrots, peeled and thinly sliced lengthwise on a mandolin