Pickled Cauliflower and Carrots
Preparation
25 MIN
Cooking
10 MIN
Marinating
24 H
Output
1 litre (4 cups), approximately

Pickled Cauliflower and Carrots

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

  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.

Note

Serve with meat or fish, in salads or antipasti.

Will keep in the refrigerator for 6 months.