Pickle Recipes - Cauliflower and Cabbage

3/4 pound red cabbage
1 small caulifloewr - broken and/or cut into florets
1 small dried chile pepper (or more if you like it spicy)
1 teaspoon caraway seeds
1 large garlic clove, sliced
1 bay leaf
2 1/4 cups white wine vinegar
2 1/4 cups water
3 tablespoons pickling salt

Cut the cabbage into 1 inch squares. Pute the cabbage, cauliflower, chile pepper, caraway seeds, garlic and bay leaf into a two quart jar (or jar of approximately that size).

Dissolve the salt into the vinegar and water. Power the brine over the vegetables. Cap the jar with a non-reactive cap and let it stand at room temperature.

After 10 days put the jar into the refrigerator. Eat it when refrigerated.