Pickled Cauliflower and Carrots
Pickled cauliflower and carrots are a delicious side dish or treat!
Servings: 1 quart
Ingredients
- 1 lb cauliflower florets about 1 medium head
- 2-3 medium carrots
- 1 large jalapeno
- 2 cloves garlic
- 1 ¼ cup white vinegar
- 2 tablespoon sugar
- 1 teaspoon sea salt
- 1 teaspoon whole mustard seeds
- ½ teaspoon caraway seeds
- ½ cup water
Instructions
- Break cauliflower into very small florets.
- Peel and slice the carrot into 2” long sticks about ¼” thick.
- Cut off the stem of the jalapeno and slice into thin rounds.
- Peel the garlic and crush partially with the side of a knife.
- In a sterilized quart jar, layer the cauliflower florets, carrots, and sliced jalapenos. Pack in fairly tightly.
- Once the jar is full, add in the mustard and caraway seed.
- In a medium saucepan, heat the vinegar, sugar, salt, and water. Stir the mixture until everything is dissolved, then bring to a simmer.
- Pour hot mixture over the vegetables until completely covered. Leave ½” of space at the top of the jar. Place the lid on and seal tightly.
- Allow to pickle in the refrigerator for at least 5 days. Will last refrigerated for up to 2 months
Notes
You an also use two jars. Divide the ingredients evenly between them before pouring the vinegar mixture over them.
You can also do more conventional canning with a water water bath for room temperature storage. If doing so, reduce vinegar to 1 cup and increase water to ¾ cup.