Pickled Cauliflower and Carrots
Pickled Cauliflower and Carrots
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Pickled Cauliflower and Carrots

25 MIN
10 MIN
24 H
1 litre (4 cups), approximately



  1. In a large saucepan, bring the water, vinegar, sugar, garlic, salt, and spices to a boil. Add the vegetables and bring to a boil. Simmer for about 5 minutes or until the vegetables are al dente. Remove the garlic cloves.
  2. Spoon the vegetables in four clean 250 ml (1 cup) jars and fill with the boiling liquid up to ½-cm (¼-inch) off the rim. Close and let cool. Refrigerate. Wait at least 24 hours before serving to allow the flavours to develop. Keeps for about 6 months in the refrigerator.


Serve with meat or fish, in salads or antipasti.

Will keep in the refrigerator for 6 months.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.