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Pickled Cauliflower and Carrots

A glass jar filled with pickled cauliflower and carrots, along with sliced jalapeños, sits on a white surface beside a patterned cloth.
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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.

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

  1. Break cauliflower into very small florets.
  2. Peel and slice the carrot into 2″ / 5cm long sticks about 1/4″ / 6mm thick.
  3. 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.
  4. In a clean quart jar*, layer the cauliflower florets, carrots, and sliced jalapenos. Pack in fairly tightly.
  5. Once the jar is full, add in the mustard and caraway seed.
  6. In a medium saucepan, heat the vinegar, sugar, salt, and water, stirring until everything is dissolved. Bring to a simmer.
  7. 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.
  8. 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/