Cauliflower Pickles
Cauliflower Pickles
Get this quick and easy cauliflower pickles recipe by Bal Arneson from Spice Goddess.
  • Difficulty Level Easy
  • Technique Pickling
  • Preparation Time 15 minutes
  • Cooking Time 10 minutes
  • Yield 10 - 20 servings
As seen on Spice Goddess
Ingredients
  • 4 cups cider vinegar
  • 1 teaspoon coriander seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon black mustard seeds
  • 1 teaspoon smoked paprika
  • 1 teaspoon whole cloves
  • 1 teaspoon whole peppercorns
  • 1 teaspoon fennel seeds
  • 8 green cardamom pods
  • 1 teaspoon cumin seeds
  • 5 garlic cloves
  • Heaping tablespoon chopped ginger
  • ¼ cup sugar
  • 1 teaspoon salt
  • 3 whole dried red Chillies
  • 1 onion, chopped
  • 4 cups cauliflower florets (about half a large cauliflower)
  • 2 cups sliced carrots
Method
  1. Sterilize 3-500 milliliter 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 Chillies, 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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