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 tbls. 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.
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.