Pickled Cauliflower & Veggies
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 cups cider vinegar
- 5 medium garlic cloves (, peeled and lightly smashed)
- Three 1/4-inch thick slices peeled fresh ginger
- One half small yellow sweet onion (, peeled and thinly sliced)
- 1/2 cup granulated white sugar
- 2 tablespoons Kosher salt
- 1 teaspoon black peppercorns
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes
- One small head cauliflower (, cut into 1 1/2 to 2-inch florets)
- 4 medium carrots (, peeled and sliced into lengthwise 4-inch pieces)
- 1 small red bell pepper (, cored & seeded & cut into strips)
- Add the coriander, mustard and cumin seeds to a medium saucepan. Toast the seeds over medium heat, swirling the pan around until the seeds are fragrant and slightly browned, about 2 minutes. Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes and 1 cup water to the toasted spices. Bring to a boil.
- Pack the cauliflower, carrots and bell pepper in a 2-quart jar or bowl. Pour the hot liquid over the vegetables. Let cool to room temperature, and then cover and refrigerate for at least 2 days before tasting. The veggies will keep for up to two weeks in the refrigerator.
- TIPS:
- *If you’d prefer to can these veggies, please see the original recipe on the Fine Cookingsite for instructions.
I’m a salad freak, and I like to make my salads as colorful as possible with added tomatoes, avocado, red kidney beans, garbanzo beans, berries, feta cheese, cucumber, bell peppers… you name it, and I’ll put it in my salad.
