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Cauliflower Pickle

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Cauliflower Pickle
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 8 h. 25 min.
Ready in
0
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Ingredients

for
5
Ingredients
1
1 teaspoon
1 teaspoon
½ teaspoon
2 cups
5
medium Garlic cloves (peeled and lightly smashed)
¼ inch
thick slice fresh Ginger root (peeled)
½
small, sweet yellow onion (peeled and thinly sliced)
½ cup
2 tablespoons
kosher salt
1 teaspoon
1 teaspoon
½ teaspoon
ground Turmeric
¼ teaspoon
1 head
Cauliflower (cut into 1 1/2 to 2-inch/3-5cm florets)
1
small, red Bell pepper (cored & seeded & cut into strips)
1
small banana pepper (cut into strips)

Preparation steps

1.
Add the cinnamon stick, coriander, mustard and cumin seeds to a medium saucepan. Toast the seeds over medium heat, swirling the pan around until the seeds are fragrant and slightly browned, about 2 minutes.
2.
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.
3.
Pack the cauliflower and peppers 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 8 hour or up to 2 days before tasting. The veggies will keep for up to two weeks in the refrigerator.