Cashew Parm Pickled Veggies

 Ingredients

2 c. White vinegar

2 c. Water

2 tbsp. Kosher salt

4 tsp. Sugar

2 tsp. Black peppercorns

1 tsp. Celery seeds

3 Bay leaves

1/2 tsp. Crushed red pepper flakes (optional)

3 Cloves garlic, smashed

1 c. Cauliflower florets

1 c. Cucumber slices (spears or rounds)

1 c. Carrot sticks

1 c. Celery sticks

3 tbsp. Farmer Foodie Golden Chedda Cashew Parm, plus more for serving

Method:

1. In a medium saucepan, combine the white vinegar, water, kosher salt, sugar, black peppercorns, celery seeds, bay leaves, crushed red pepper flakes (if using), and garlic. Bring to a boil over medium-high heat, stirring to dissolve the salt and sugar. Remove from heat and let cool slightly.
2. While the brine cools, tightly pack the cauliflower, cucumbers, carrots, and celery into clean jars, leaving a little space at the top.
3. Sprinkle 1 tablespoon of Golden Chedda Cashew Parm into each jar.
4. Pour the warm brine (including spices and bay leaves) over the vegetables until fully submerged. Tap the jars gently or use a utensil to release any air bubbles.
5. Seal the jars with lids. Let cool to room temperature, then refrigerate.
6. Allow the pickles to chill for at least 24 hours—though 2–3 days yields the best flavor.
7. Shake gently before serving to redistribute the cashew parm, and add more on top if desired.