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Recipe

Pickled Cauliflower with Carrots & Red Bell Pepper

Scott Phillips

Yield: Yields about 3 pints.

Serve these pickles as part of an appetizer spread with fresh tomatoes, olives, flatbread, and hummus or baba ghanoush. They’re also tasty alongside grilled meats.

Ingredients

  • 1 tsp. coriander seeds
  • 1 tsp. black or brown mustard seeds (or substitute yellow)
  • 1/2 tsp. cumin seeds
  • 2 cups cider vinegar
  • 5 medium cloves garlic, lightly crushed and peeled
  • Three 1/4-inch-thick slices peeled fresh ginger
  • One-half small yellow onion, thinly sliced lengthwise
  • 1/2 cup sugar
  • 2 Tbs. kosher salt
  • 1 tsp. black peppercorns
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. crushed red pepper flakes
  • One-half head cauliflower, cut into 1-1/2- to 2-inch florets (about 4 cups)
  • 5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal (about 2 cups)
  • One-half red bell pepper, cut into large dice (about 1 cup)

Nutritional Information

      Nutritional Sample Size based on 4 oz. serving
      Calories (kcal) : 50
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 220
      Carbohydrates (g): 12
      Fiber (g): 3
      Protein (g): 2

Preparation

  • Put the coriander, mustard, and cumin seeds in a small saucepan. Toast the spices over medium heat, swirling the pan occasionally, until fragrant and slightly darkened, about 2 minutes. 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.

For quick (refrigerator) pickles:

  • Pack the cauliflower, carrots, and bell pepper in a 2-qt. heat-resistant glass bowl or measuring cup. Pour the hot brine over the vegetables. Let cool to room temperature and then cover and refrigerate for at least 2 and up to 14 days.

For canned pickles:

  • Pack the vegetables into clean, hot pint jars. Pour the hot brine over the vegetables, leaving 1/2-inch headspace. Remove any air bubbles by slowly raising and lowering a chopstick or a plastic blade around the inside of the jars (a trapped air bubble may shatter a jar as it heats). If you have extra brine, strain it and distribute the solids among the jars. Wipe the jars’ lids with a damp cloth before putting on the lids. Secure the lids with screw bands tightened by hand.  Process for 10 minutes, following the instructions in our “Canning Basics” guide. Store the pickles for at least 2 but preferably 7 days (or longer) before opening. Refrigerate after opening.

Reviews

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Reviews

  • luv2skialberta | 09/04/2017

    To Kathy78: There is so little of both of your allergens I doubt it would make much difference. There's lots more flavour in the brine than just vinegar. I love the taste of the pickled ginger slices and may add a bit more next batch.

  • luv2skialberta | 09/04/2017

    Love these pickles! Decided to make a double batch from the start. Only issue was that I needed to make almost 3 times the amount of brine. I also used pickling salt. 2 Tbs. of Kosher = 5 tsp pickling salt. Also after adding the hot brine to the veggies in the jars I found the veggies softened enough to cram in even more veggies. I'll be making this recipe again; I think it will be much quicker now that I'm past the experimental phase, lol.

  • Kathy78 | 06/05/2017

    Sure wish I could find a substitute for the Bell Peppers and all Chilies. I have a very bad allergy to them, even pepper flakes! Any suggestions on other items/flavor pairings to go towards to have flavor besides vinegar? Are the seasonings in this still okay without the Bell pepper and pepper flake flavors?

  • marlin9 | 12/06/2011

    So great it has all gone and everybody is asking me to make more (some as Christmas presents)

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