My grandmother made wonderful pickles. Unfortunately, I haven't been able to get hold of her recipe, but I keep trying to find the perfect recipe. I think this one will be very good. I use different colored carrots, but it's not necessary. Pickles are made in many countries, although the origin is Iraq. They taste good, both on a slice of bread and with many kinds of dinner dishes.

200 g carrots, peeled and cut into thin slices

200 g cauliflower, divided into small bouquets

100 g pickles, cut into thin slices

2.5 dl eplecidereddik

1 dl sugar

2 ss salt

1 tablespoon whole pepper

1 tablespoon mustard seeds

Boil vinegar, sugar, salt, pepper, mustard seeds and 1.5 dl water, stirring occasionally. Layer pickles, carrots and cauliflower in a Norwegian glass or jar. Pour the boiling sheet over the vegetables and allow to cool to room temperature. Put the lid on and store in the fridge for at least 2 days before serving.

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