1  small head broccoli florets
1  small head cauliflower florets
1 tablespoon chopped garlic
2  chili peppers
1/8 teaspoon turmeric
1 teaspoon cumin seed
1  2-inch piece fresh ginger, peeled and grated
1 tablespoon vegetable oil
2 1/2 cups water
2 1/2 cups white wine vinegar
2 teaspoons pickling salt

In a medium bowl, toss together the broccoli, cauliflower, spices, and oil. Pack into a canning jar.

Combine the water, vinegar, and salt in a saucepan and heat, stirring, until the salt is dissolved. Pour the liquid over the vegetables, leaving 1/2 inch space at the top of the jar. Place the jar in the refrigerator for about a week, to allow flavors to meld.