Pickled Cauliflower
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 2 cups cider vinegar
  • 5 medium garlic cloves, peeled and lightly smashed
  • Three ¼ -inch thick slices peeled fresh ginger
  • One half small yellow sweet onion, peeled and thinly sliced
  • ½ cup granulated white sugar
  • 2 tablespoons Kosher salt
  • 1 teaspoon black peppercorns
  • ½ teaspoon ground turmeric
  • ¼ teaspoon red pepper flakes
  • One small head cauliflower, cut into 1½ 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
  1. Pack the cauliflower, carrots, and bell pepper into jars. Set aside. In a medium saucepan, add a coriander, mustard and cumin seeds and toast, until seeds are fragrant and slightly browned (about 2 minutes). Next add in the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes and 1 cup of water to the toasted spices. Bring to a boil and then pour the hot liquid over the vegetables (add a little more water and vinegar if you need a little more liquid to fill the jars completely). Let cool to room temperature, then cover and refrigerate for at least 2 days before tasting. Will last up to two weeks in the refrigerator.
  2. For canning instructions click here.
Recipe by Adventures In Making at http://adventures-in-making.com/recipe-pickled-cauliflower/