Refrigerated Pickled Vegetables (Cauliflower, Carrots & Bell Peppers)
Created by jordash on July 24, 2014
- Servings: 5
- Prep Time: 25m
- Cook Time: 0m
- Recipe #13315
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
-
Step 1: Add the coriander, mustard and cumin seeds to a medium saucepan.
-
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.
-
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.
Nutritional Facts
- Serving Size: 1 (360.6 g)
- Calories 207
- Total Fat - 1 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 2868.5 mg
- Total Carbohydrate - 45 g
- Dietary Fiber - 4.9 g
- Sugars - 27.8 g
- Protein - 3.6 g
- Calcium - 73.3 mg
- Iron - 1.4 mg
- Vitamin C - 41.2 mg
- Thiamin - 0.1 mg