2 small red onions, cut into wedges, root end trimmed but intact
1 bulb fennel, halved and thinly sliced lengthwise
1/2 head cauliflower, cut into small florets (about 3 1/2 cups)
3 tablespoons plus 1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1/2 teaspoon ground turmeric
2 tablespoons ginger, peeled and finely grated
2 teaspoons yellow mustard seeds
1 teaspoon fennel seeds
1/2 teaspoon crushed red pepper
5 cloves garlic, peeled and smashed
1 medium carrot, sliced on an angle (about 1 cup)
3/4 cup cider vinegar
3/4 cup white wine vinegar
1/3 cup firmly packed light brown sugar
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