Pickled Cauliflower and Carrots

Pickled Cauliflower and Carrots

  • Preparation 25 min
  • Cooking 10 min
  • Marinating 24 h
  • Makes 1 litre (4 cups), approximately

Categories

Ingredients

    • 2 1/2 cups (625 ml) water
    • 1 1/2 cups (375 ml) rice vinegar
    • 3/4 cup (180 ml) sugar
    • 2 cloves garlic, peeled
    • 1 tablespoon (15 ml) salt
    • 2 teaspoons (10 ml) mustard seeds
    • 2 teaspoon (10 ml) coriander seeds
    • 1 teaspoon (5 ml) peppercorns
    • 4 cups (1 litre) cauliflower cut into florets
    • 2 large carrots, peeled and thinly sliced lengthwise on a mandolin

Preparation

Note from Ricardo

Serve with meat or fish, in salads or antipasti.

Will keep in the refrigerator for 6 months.

Personal Note