My Recipe Box

Pickled Cauliflower with Carrots & Red Bell Pepper

RATE IT

Yields about 3 pints.

  • by from Fine Cooking
    Issue 87

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.

  • 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)

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.

nutrition information (per serving):
Size : based on 4 oz. serving; Calories (kcal): 50; Fat (g): fat g 0; Fat Calories (kcal): 0; Saturated Fat (g): sat fat g 0; Protein (g): protein g 2; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 12; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 220; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

Photo: Scott Phillips

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

loved these pickles....very easy....made 2 batches....and to the lady who only canned for 5 minutes, be very careful...you may not have a safe to eat product, there is a reason to can for 10 minutes.

When making this recipe, I was afraid the Indian spices would take over, but it turned out great! All the veggies were from my garden and it was a great way to "put up" my summer bounty. I chose to process these pickles so I could keep them throughout the year. Processing for only 5 minutes yields a perfect crunch. We had the first pint of pickles the other night and everything from the onions, garlic, and sticks of ginger were polished off.

I thought it was okay but the guests loved it and ate almost a pint before T'day dinner. I think next time I'll add just a bit more sugar and maybe more carrots and red pepper. It was an easy recipe and I like that you can make them without "canning."

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More