Wednesday, August 7, 2013

Pickled Cauliflower and Carrots

Well, just because I love to try different things, I've been looking at pickling cauliflower for a long time. There are a host of recipes out there, but this is the one I used and thought had the most flavors we would love.  

Pickled vegetables are wonderful as an accompaniment to grilled meats, such as steak or chicken.  Yummmy!

1 small head cauliflower, cut and broken into florets
2 carrots, cut into carrot sticks
2 tsp. minced garlic
2 tsp. black peppercorns
2 tsp. whole coriander
2 tsp. whole cumin seed
2 tsp. red pepper flakes
2 tsp. salt
2 tbsp. sugar
2 cups vinegar
1 cup water

Cut cauliflower and carrots and set aside.  

Put vinegar, water, salt and sugar in a saucepan and bring to a boil; remove from heat. Evenly distribute vegetables into 2 pint canning jars.  

Add 1 tsp. of each spice and garlic into jars. Ladle hot vinegar mixture evenly over each jar.  Using a plastic knife, remove air bubbles, and add more liquid if necessary, leaving a 1/4" head space.

Cover jars with seals and rings and process in a boiling water bath or steam canner for 10 minutes. 

Remove jars from canner and allow to sit 24 hours undisturbed on a kitchen towel on your countertop.  

Vegetables will develop more flavor with time, so allow to sit at least 7 days before opening.  Opened jars need to be stored in the refrigerator.

*Note - recipe is easily doubled or even tripled.



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