:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/NZer3OQu-AU3VGqPdTvR/c9f3b78c5d97bce58f20a0890f9cf4.png "Homemade Old-Fashioned Pickled Cauliflower & Carrots")
Homemade Old-Fashioned Pickled Cauliflower & Carrots
This Homemade Pickled Cauliflower is an easy and tangy snack you can use to accompany any meal, or eat straight from the jar! This healthy and colorful pickled cauliflower recipe will give a cool, crisp crunch to your summer barbecues or family dinners. The flavors are complex, but the recipe is surprisingly easy to make. A mix of vinegar, water, and spices creates a quick, piquant brine for the cauliflower and the addition of carrots and bell peppers introduces an appealing pop of color.
Ingredients
- 1 medium-sized head of cauliflower (cut into bite-size florets)
- 2 medium-sized carrots (peeled and sliced into thin rounds)
- 1 red bell pepper (deseeded and cut into thin strips)
- 4 cups water
- 4 cups white vinegar
- 2 tbls sugar
- 1 tablespoon Mustard seeds
- 1 tablespoon Coriander Seeds
- 1 teaspoon turmeric
- 1 teaspoon dry dill
- 3 cloves of garlic (thinly sliced)
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Directions
Begin by preparing your vegetables. Cut the cauliflower into small bite-sized florets, slice the carrots and bell pepper thinly and set them aside.
In a large, non-reactive pot combine water, vinegar, pickling salt, sugar, mustard seeds, coriander seeds, turmeric, dill and sliced garlic. Stir well to dissolve the sugar and salt.
Bring the brine to a boil over medium-high heat, and then reduce the heat to medium-low, allowing the brine to simmer for about 10 minutes.
Add your prepared vegetables to the simmering brine, stirring to combine and ensuring all the vegetables are covered by the brine. Let the vegetables cook in the brine for about 5 minutes, until they are slightly softened but still crisp.
Remove from heat and let the pickled cauliflower cool in the pot. Once cooled, transfer the pickled cauliflower, along with the brine, into clean, sterile jars. Ensure the vegetables are completely covered with the brine.
Seal the jars and refrigerate for at least 24 hours before eating to let the flavors fully develop.
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