How I Made Pickled Cauliflower

Pickled Cauliflower

Best Pickled Cauliflower Recipe ( Video Recipe - https://www.youtube.com/watch?v=HBM-NwyAhDE )

Prep Time 20 minutes

Cook Time 7 minutes

Total Time 27 minutes

Servings 10 servings (5 cups)

Calories 75

INGREDIENTS:

• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 2 cups cider vinegar
• 5 medium garlic cloves, peeled & lightly smashed
• 3 1/4-inch thick slices peeled fresh ginger
• 1/2 small onion, peeled & thinly sliced
• 1/2 cup granulated white sugar
• 2 tablespoons Kosher salt
• 1 teaspoon black peppercorns
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon red pepper flakes
• 1 small head of cauliflower, cut into 1 1/2-inch floret
• 4 medium carrots, peeled & sliced lengthwise into 4-inch pieces
• 1 little red bell pepper, seeded and sliced into strips

INSTRUCTIONS:

1. Add the coriander, mustard and cumin seeds to a medium saucepan. Toast the seeds over medium heat, swirling the pan around until the seeds are fragrant and slightly browned, about 2 minutes. Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes and 1 cup water to the toasted spices. Bring to a boil.
2. Pack the cauliflower, carrots and bell pepper in a 2-quart jar or bowl. Pour the hot liquid over the vegetables. Let cool to room temperature, and then cover and refrigerate for at least 2 days before tasting. The veggies will keep for up to two weeks in the refrigerator.

bon appetit