Pickled Cauliflower and Carrots
Tangy, a little spicy, these pickled cauliflower and carrots are a great way to use up vegetables before they go to waste. Make one jar and snack on them for up to two months.
- Prep Time: 15
- Chill Time: 5 days
- Total Time: 120 hours 15 minutes
Ingredients
Units
- 1 lb cauliflower florets (about 1 medium head)
- 2–3 medium carrots
- 1 large jalapeno
- 2 cloves garlic
- 1 1/4 cup white vinegar
- 2 tbsp sugar
- 1 tsp / 6g sea salt
- 1 tsp / 3g whole mustard seed
- 1/2 tsp / 1g caraway seed
- 1/2 cup / 120ml water
Instructions
- Break cauliflower into very small florets.
- Peel and slice the carrot into 2″ / 5cm long sticks about 1/4″ / 6mm thick.
- Cut off the stem of the jalapeno. Slice into thin rounds. Peel the garlic and partially crush each clove with the side of a knife.
- In a clean quart jar*, layer the cauliflower florets, carrots, and sliced jalapenos. Pack in fairly tightly.
- Once the jar is full, add in the mustard and caraway seed.
- In a medium saucepan, heat the vinegar, sugar, salt, and water, stirring until everything is dissolved. Bring to a simmer.
- Pour hot mixture over the vegetables until completely covered. Leave 1/2″ / 12mm of space at the top of the jar. Place the lid on and seal tightly.
- Refrigerate for at least 5 days. Will last refrigerated for up to 2 months.
Notes
- *You can also use 2 pint jars. Divide the ingredients evenly before pouring the brine over them.
- For conventional canning and room temperature storage, reduce vinegar to 1 cup / 235ml and increase water to 3/4 cup / 175ml, then water bath can.
Find it online: https://www.thesolospoon.com/pickled-cauliflower-and-carrots/