Pickled Cauliflower
Adapted from Recipe Girl
Type: Canning and Preserving
  • 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.
  2. 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).
  3. 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.
  4. For canning instructions [url href="http://www.finecooking.com/recipes/pickled-cauliflower-carrots-red-bell-pepper.aspx" target="_blank"]click here.
Recipe by Party Inspiration at https://www.evermine.com/blog/edible-gift-pickled-cauliflower/