If you are anything like us, you love to try new restaurant openings in town. Courtney recently tried the new Dallas location of Carbone. Upon arrival, she was greeted with various starters, including Pickled Cauliflower and Red Onions. She loved it so much that she knew we had to create our own rendition for The Southern Spoonful, so we made our Pickled Cauliflower and Carrots recipe.
This recipe is excellent as an appetizer or over fresh greens for a quick and easy salad.
What You Will Need to Make Pickled Cauliflower and Carrots
- Cauliflower
- Red Bell Pepper
- Carrots
- Purple Onion
- Garlic
- Apple Cider Vinegar
- Sugar
- Pickling Salt
- Turmeric
- Mustard Seeds
- Coriander Seeds
- Peppercorns
- Celery Seeds
- Ice
How to Make This Recipe
Combine cauliflower florets and purple onion rings in a large bowl and stir well. Sprinkle with pickling salt and cover with light ice and let stand for 2 hours on the counter.
In the meantime, combine the Apple Cider Vinegar with the Sugar, Turmeric, Mustard Seeds, Coriander Seeds, Peppercorns, and Celery Seeds in a large pot. Simmer on low heat until all of the Sugar is melted. Once melted, place the lid on the pot and turn off the heat.
After the two hours are up, rinse the Cauliflower and Purple Onions.
Place the Cauliflower and Purple Onions with the other vegetables in the brine. Bring the vegetables to a boil. Once a boil is reached, turn the heat off and place the contents in a large glass container with a lid.
After completely cooled, place in the refrigerator. If the brine does not cover the vegetables entirely, add water to ensure all of the vegetables are covered.
Refrigerate and enjoy.
If you are looking for more delicious vegetarian appetizers, we recommend trying our Burrata with Grilled Peppers or Avocado Lime Crema.
Print
Pickled Cauliflower and Carrots
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Category: Appetizer
- Diet: Vegetarian
Description
Pickled Cauliflower and Carrots is a delicious and tangy appetizer, perfect for summer entertaining or a healthy snack.
Ingredients
- 1 small head of Cauliflower or 1/2 of a large head of Cauliflower cut in florets
- 1 Red Bell Pepper seeded and cut into strips
- 1 bunch of colored Carrots with tops, tops removed, peeled and cut in 4 inches in length strips
- 1 purple Onion, peeled and cut into rings
- 5 cloves of Garlic, peeled
- 2 cups of Apple Cider Vinegar
- 3/4 cup of Sugar
- 1/4 cup of Pickling Salt
- 1 inch of peeled Turmeric
- 1 teaspoon of Mustard Seeds
- 1 teaspoon of Coriander Seeds
- 1 teaspoon of Peppercorns
- 1/2 teaspoon Celery Seeds
- Ice
Instructions
- Combine cauliflower florets and purple onion rings in a large bowl and stir well. Sprinkle with pickling salt and cover with light ice and let stand for 2 hours on the counter.
- In the meantime, combine the Apple Cider Vinegar with the Sugar, Turmeric, Mustard Seeds, Coriander Seeds, Peppercorns, and Celery Seeds in a large pot. Simmer on low heat until all of the Sugar is melted. Once melted, place the lid on the pot and turn off the heat.
- After the two hours are up, rinse the Cauliflower and Purple Onions.
- Place the Cauliflower and Purple Onions with the other vegetables in the brine. Bring the vegetables to a boil. Once a boil is reached, turn the heat off and place the contents in a large glass container with a lid.
- Once completely cooled, place in the refrigerator. If the brine does not cover the vegetables entirely, add water to ensure all of the vegetables are covered.
- Refrigerate and enjoy.
Notes
When buying carrots with tops, remove the greens before storing them. This will help the carrots stay crisp longer.
Emily Miguez
Fantastic eye appeal Wonderful taste !!!!!!