Pickled Cauliflower


Recipe: Pickled Cauliflower

Summary: Someone once said that if you’re eating a selection of foods that span the color of the rainbow, then you’re probably eating healthy. That person was wickedly wise. These babies will be delicious to munch on for two weeks in your refrigerator.


    • 1 teaspoon coriander seeds
    • 1 teaspoon mustard seeds
    • 1/2 teaspoon cumin seeds
    • 2 cups cider vinegar
    • 5 medium garlic cloves, peeled and lightly smashed
    • Three 1/4-inch thick slices peeled fresh ginger
    • One half small yellow sweet onion, peeled and thinly sliced
    • 1/2 cup granulated white sugar
    • 2 tablespoons Kosher salt
    • 1 teaspoon black peppercorns
    • 1/2 teaspoon ground turmeric
    • 1/4 teaspoon red pepper flakes
    • One small head cauliflower, 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

For instructions please visit: RecipeGirl.com

Nutritional Information per serving: Serving size: 4 ounces Calories per serving: 50 Fat per serving: 0g Saturated Fat per serving: 0g Protein per serving: 2g Carbohydrates per serving: 12g Sodium per serving: 220mg

Preparation time: 20 minute(s)

Cooking time: 7 minute(s)

Yield: About 5 cups pickled vegetables

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