Someone once said that if you’re eating a selection of foods that span the color of the rainbow, then you’re probably eating healthy. That person was wickedly wise. I’m a salad freak, and I like to make my salads as colorful as possible with added tomatoes, avocado, red kidney beans, garbanzo beans, berries, feta cheese, cucumber, bell peppers… you name it, and I’ll put it in my salad. I also happen to love my vegetables. There’s rarely a vegetable I won’t try, and I enthusiastically enjoy most everything. Pickled vegetables are terrific too, my favorite being Bread and Butter Pickles and Green Beans. Today I’ve Pickled Cauliflower with an added bonus of red bell peppers and carrots.
Besides the fact that it’s way colorful and pretty, this stuff also makes a terrific low-cal snack or Happy Hour treat (especially for those of us who like to indulge in things like Cookie Dough Cupcakes and Candied Bacon).
The recipe comes from the folks at Fine Cooking magazine. It’s not your typical pickle recipe. This one involves some funky but wonderful spices like cumin, coriander and mustard seeds. Their flavors come alive when they are toasted briefly in a heated saucepan.
Here are some more goodies that get added to the brine, along with garlic, ginger, onion and cider vinegar.
Your veggies are stuffed into a jar (or a big glass bowl). I suppose you could always just pickle cauliflower… or only carrots… but they’re so pretty to mix them all together.
The hot, hot brine is poured over the top. Let those veggies soak in the brine until it is totally cooled off. Then close the lid and refrigerate it. The veggies get to chill out and pickle themselves for two days before they’re ready for tasting.
And then… they are pickled! These babies will be delicious to munch on for two weeks in your refrigerator. If you’re interested in “canning” them for a longer shelf life, see the original recipe on the Fine Cooking website for instructions on how to do so. I’m pretty sure you won’t need them to last longer than two weeks though. They’re delicious and crispy, and they have that wonderful pickled flavor along with the interesting array of added spices.
Pickled Cauliflower
Ingredients
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 cups cider vinegar
- 5 medium garlic cloves, peeled & lightly smashed
- Three ¼-inch thick slices peeled fresh ginger
- 1/2 small onion, peeled & thinly sliced
- 1/2 cup granulated white sugar
- 2 tablespoons Kosher salt
- 1 teaspoon black peppercorns
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes
- 1 small head of cauliflower, cut into 1½-inch florets
- 4 medium carrots, peeled & sliced lengthwise into 4-inch pieces
- 1 small red bell pepper, seeded and sliced into strips
Instructions
- Add the coriander, mustard and cumin seeds to a medium saucepan. Toast the seeds over medium heat, swirling the pan around until the seeds are fragrant and slightly browned, about 2 minutes. Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes and 1 cup water to the toasted spices. Bring to a boil.
- Pack the cauliflower, carrots and bell pepper in a 2-quart jar or bowl. Pour the hot liquid over the vegetables. Let cool to room temperature, and then cover and refrigerate for at least 2 days before tasting. The veggies will keep for up to two weeks in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use this recipe and process the jars in a canning kettle?
Probably- I’m not familiar with traditional canning.
I made this condiment and it turned out delicious.
Seriously delicious!!
I just wanted to respond to some of the questions I saw asked. The ratio of vinegar to water is two to one, so these pickles can be canned. America’s test kitchen has a very good canning recipe that I have used several times. It employs low temperature pasteurization that tends to leave the pickles more crisp. I also saw that someone asked about using artificial sweetener in place of the sugar. I do not think that would work because the chemistry of artificial sweetener is so different from sugar. I also doubt that purple cabbage will turn everything else purple because the sugar will tend to seal each of the vegetables. I hope these comments are helpful.
Made these pickles today. The recipe is really beautiful and easy to follow. I added a bit more termiric than the recipe asked for but the pickles look just great. I love the smell. It is what a kitchen should smell like in fall☺️.
Absolutely the best recipe! I just love these pickles and love to have them in fridge. I am so lucky that my husband does not like savoury pickles, only sweet. So when I make these they are all mine.
This is my kind of pickled cauliflower. Sweet and spicy and very intense. Very little is needed to satisfy a craving.
Veggies are great but are very strongly pickled favored. I made 2 quart jars of vegetables, and I needed about a cup more liquid than the recipe called for. I just re-read the recipe carefully and saw that it calls for a cup of water that is not listed on the ingredients list. Don’t skip that. I cooked the garlic but didn’t add it to the jars and I skipped the onion. There just wasn’t enough room for these.
These pickles are awesome! Was just looking for a recipe for pickled cauliflower, but the peppers and carrots make this way better! Plus the jar looks beautiful with the mix of colors
Can you substitute coriander seeds with ground coriander?
Might come across a bit too strong?