Cauliflower Pickle
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 8 h. 25 min.
Ready in
Ingredients
for
5
- Ingredients
- 1 Cinnamon stick
- 1 tsp Coriander
- 1 tsp Mustard seed
- ½ tsp Cumin
- 2 cups Cider vinegar
- 5 medium garlic cloves (peeled and lightly smashed)
- ¼ inch thick slice ginger (peeled)
- ½ small, sweet yellow onion (peeled and thinly sliced)
- ½ cup white Granulated sugar
- 2 Tbsps kosher salt
- 1 tsp green peppercorns
- 1 tsp black peppercorns
- ½ tsp ground Turmeric
- ¼ tsp crushed Red pepper flakes
- 1 head Cauliflower (cut into 1 1/2 to 2-inch/3-5cm florets)
- 1 small, red Bell pepper (cored & seeded & cut into strips)
- 1 small banana pepper (cut into strips)
Preparation steps
1.
Add the cinnamon stick, 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.
2.
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.
3.
Pack the cauliflower and peppers 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 8 hour or up to 2 days before tasting. The veggies will keep for up to two weeks in the refrigerator.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
