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.