Pickled Cauliflower (and Carrots and Onions)

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These can be made spicy, if you like, or leave the red pepper flakes out altogether. The other spices, along with apple cider vinegar, sea salt, and a touch of sugar, still pack a wallop of flavor. (Toasting the whole spices makes a big difference.)

    This crunchy pickled vegetable mixture is great on an antipasti platter, eaten with cheese & crackers, served with hummus, or chopped up a bit and eaten on a burger.

    This makes a nice big batch, but you'll be glad you made a big batch when you taste it.

• One head cauliflower, broken into 1 to 2-inch florets
  
• 10 regular carrots (not "baby carrots"), peeled and sliced diagonally 1/2 inch thick
  
• One red bell pepper, cut into 1/2 inch chunks
• One yellow onion, in 1/2 inch thick slices
• 2 teaspoons coriander seeds
• 2 teaspoons mustard seeds (brown or yellow or a mixture)
• 2 teaspoons cumin seeds
• 4 cups apple cider vinegar
• 2 cups water
  
• 4 cloves garlic, peeled and chopped
• 1 inch piece of fresh ginger, peeled and sliced 1/4" thick
  
• 1 cup white sugar
• 4 TBS sea or kosher salt
• 2 teaspoons black peppercorns
• 1 teaspoon ground turmeric
• 1/2-1 teaspoon crushed red pepper flakes

1.) Toast the whole seeds (cumin, coriander and mustard) over medium heat, swirling the pan occasionally, until fragrant and slightly darkened, about 2 minutes. Add the vinegar, water, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes, to the toasted spices. Bring to a boil.

2.) Layer the cauliflower, carrots, bell pepper and sliced onions in a large glass container or jar, or several smaller jars.

3.) Pour the hot brine over the vegetables (or let the brine cool first if pouring into a plastic container.

4.) Let cool to room temperature, then cover and refrigerate for at least 2 days, and up to 2 or 3 weeks.

OR

5.) If you want to process this mixture so that it's shelf-stable, layer the vegetables into clean, hot pint jars. Pour the hot brine over the vegetables, leaving 1/2-inch headspace. Remove any air bubbles with a thin plastic knife blade or a chopstick, wipe the rips perfectly clean and place the seals on the jars, then screw the bands on finger-tight.  Process in a Boiling Water Bath canner for 15 minutes.

6.) Remove jars from canner and let sit on the counter for 24 hours. Store in a cool dark place, and be sure to refrigerate after opening.

Comments

[Danna]

When you say "process", do you mean in a boiling water bath or in a pressure canner? Thanks.

[Brook Hurst Stephens]

Ooops. Sorry Danna. I DID mean Boiling Water Bath canner. I should clarify that in my recipe. For the record, none of my recipes (so far) use a pressure canner. I think it's too intimidating for most beginning canners to use, so I stick to the good ol' BWB!

[Karen]

What's the yield? I have a head of cauliflower rolling around in my produce drawer....... I'm tempted!

[Brook Hurst Stephens]

Karen,

I don't remember. Shame on me for not writing the yield on the recipe.

I *think* it makes 5 or 6 pints, depending on the size of the head of cauliflower.

Sorry...hope this helps.

You really should make it though. Lots of flavor!

Thanks so much,

Brook