Cauliflower Pickle
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 8 h. 25 min.
Ready in
Ingredients
for
- Ingredients
- 1 Cinnamon stick
- 1 tsp Coriander
- 1 tsp Mustard seed
- ½ tsp Cumin
- 2 cups Cider vinegar
- 5 medium garlic cloves (peeled and lightly smashed)
- ¼ inch thick slice ginger (peeled)
- ½ small, sweet yellow onion (peeled and thinly sliced)
- ½ cup white Granulated sugar
- 2 Tbsps kosher salt
- 1 tsp green peppercorns
- 1 tsp black peppercorns
- ½ tsp ground Turmeric
- ¼ tsp crushed Red pepper flakes
- 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.
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