Cauliflower Pickles
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
4 cups
Cider Vinegar1 cup
Sugar1 tsp
Whole Cloves1 tsp
Coriander Seed1 tsp
Cumin Seed1 tsp
Fennel Seed1 tsp
Fenugreek Seed1 tsp
Black Mustard Seed1 tsp
Paprika (smoked)1 tsp
Peppercorns (whole)1 tsp
Salt2 cups
Carrot (sliced)Directions:
1
Sterilize 3 pint/500 ml mason jars and their lids (See Cook's Notes
2
) Place a large pot onto the stove top and add the vinegar, sugar, ginger, cloves, coriander, cumin, fennel, fenugreek, mustard seeds, smoked paprika, peppercorns, salt, cardamom and garlic
3
Turn the heat to medium and bring to a boil
4
Boil until the sugar has dissolved, about 3 minutes
5
Add the cauliflower, carrots, chilies and onion, and bring back to a boil
6
Reduce the heat to medium and let simmer for 5 minutes
7
Carefully spoon the vegetables evenly into the sterilized jars, sliding a chili into each jar, and then top with the hot vinegar
8
Place the lids firmly in place and leave on a counter top to cool completely
9
Store the jars in the fridge for up to 1 month