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Cauliflower Pickles

  • 3servings
  • 10minutes

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups cider vinegar

  2. 1 teaspoon coriander seeds

  3. 1 teaspoon fenugreek seeds

  4. 1 teaspoon black mustard seeds

  5. 1 teaspoon smoked paprika

  6. 1 teaspoon whole cloves

  7. 1 teaspoon whole peppercorns

  8. 1 teaspoon fennel seeds

  9. 8 green cardamom pods

  10. 1 teaspoon cumin seeds

  11. 5 cloves garlic

  12. 1 heaping teaspoon chopped ginger

  13. 1/4 cup sugar

  14. 1 teaspoon salt

  15. 3 whole dried red chilies

  16. 1 onion, chopped

  17. 4 cups cauliflower florets (about half a large cauliflower)

  18. 2 cups sliced carrots

Instructions Jump to Ingredients ↑

  1. Sterilize 3- 500 millilitre mason jars and lids.

  2. Place a large pot onto the stove top and add vinegar, spices, garlic, ginger, sugar and salt. Turn heat to medium and bring to a boil. Boil for 3 minutes, until sugar has dissolved. Add chilies, onion, cauliflower and carrots and bring back to a boil. Reduce heat to medium and let simmer for 5 minutes.

  3. Carefully spoon the vegetables evenly into the sterilized jars, sliding a hot pepper into each jar and then top with hot vinegar. Place lids firmly in place and leave on a counter top to cool completely. Store jars in the fridge for up to 1 month.

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