Description
Pickled Cauliflower and Carrots is a delicious and tangy appetizer, perfect for summer entertaining or a healthy snack.
Ingredients
Units
Scale
- 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.