Pickled Cauliflower with Carrots

ingredients
all
3/4 tsp coriander seeds
3/4 tsp black or brown mustard seeds
or substitute yellow
1/2 tsp cumin seeds
1 1/2 cups cider vinegar
1/2 cup filtered water
1/3 cup palm sugar
1/4 small yellow onion
thinly sliced lengthwise
1 Tbs sea salt
+ 1 tsp
3 medium garlic cloves
lightly crushed and peeled
2 slices ginger
about 1/4 inch wide, peeled
3/4 tsp black peppercorns
1/2 tsp ground turmeric
1/8 tsp crushed red pepper flakes
1 1/2 cups small cauliflower florets
about 1/4 head
2 medium carrots
peeled and sliced 1/2 inch thick on the diagonal, about 1 1/4 cups
cookware
  • quart jar
Pickling is a method of food preservation that involves vinegar and/or salt. This quick pickle yields not only tangy and delicious veggies, but also an intensely flavorful brine that can be used in salad dressings, marinades, etc. Keeping pickled veggies on hand allows you to make a quick salad without a trip to the market.
1
Place coriander, mustard, and cumin seeds in a small saucepan. Toast spices over medium heat, swirling the pan occasionally, until fragrant and slightly darkened, about 2 minutes. Add vinegar, water, sugar, onion, salt, garlic, ginger, peppercorns, turmeric, and red pepper flakes, to the toasted spices. Bring to a boil.
2
For quick (refrigerator) pickles:
3
Pack cauliflower and carrots in a quart jar. Pour hot brine over the vegetables. Let cool to room temperature and then cover and refrigerate for at least 2 and up to 14 days.
4
For canned pickles:
5
Pack the vegetables into a clean, hot quart jar. Pour the hot brine over the vegetables, leaving 1/2-inch headspace. Remove any air bubbles by slowly raising and lowering a chopstick or a plastic blade around the inside of the jars (a trapped air bubble may shatter a jar as it heats). Wipe the jar lid with a damp cloth before putting on the lid. Secure the lid with screw bands tightened by hand. Process for 10 minutes. Store the pickle for at least 2 but preferably 7 days (or longer) before opening. Refrigerate after opening.
source: Fine Cooking Magazine
notes
yield: 1 quart