Bring a large pot of water to a boil over medium-high heat.
Add cauliflower & garlic and blanch for 3 minutes.
Meanwhile, fill a stainless steel bowl halfway with ice water.
Remove the carrots & garlic with a wire strainer or slotted spoon & place in ice bath to cool.
Divide the vegetables, dill & peppercorns among the 2 jars.
Bring the water, cider vinegar, sugar & kosher salt to boil over medium-high heat.
Boil until the sugar & salt dissolves. Pour the liquid into the jars & cover vegetables.
Cover/seal with lids and refrigerate overnight.
Enjoy within 14 days.
Me happily holding two jars of pickled carrots 🙂
xoxo Produce Mom