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Refrigerated Pickled Vegetables (Cauliflower, Carrots & Bell Peppers)
- Servings: 5
- Prep: 25m
- Cook: 0m
Ingredients
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 cups cider vinegar
- 6 medium garlic cloves, peeled and lightly smashed (more if you like garlic)
- 3 slices fresh ginger (1/4-inch thick slices, peeled)
- 1 small sweet onion, peeled and thinly sliced
- 1/2 cup granulated sugar (white)
- 2 tablespoons Kosher salt
- 1 teaspoon black peppercorns
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes
- 1 small cauliflower head (cut into 1 1/2 to 2-inch florets)
- 4 medium carrots (peeled and sliced into lengthwise 4-inch pieces)
- 1 small red bell pepper (cored & seeded & cut into strips)
How to Make
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Step 1: Add the coriander, mustard and cumin seeds to a medium saucepan.
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Step 2: 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.
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Step 3: 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.
We hope you enjoy this recipe!
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