Cauliflower Pickle

0
Average: 0 (0 votes)
(0 votes)
Cauliflower Pickle
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 8 h. 25 min.
Ready in

Ingredients

for
5
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)
How healthy are the main ingredients?
Cumingarlic clovegingersaltTurmericCauliflower

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.