Pickled Cauliflower with Carrots & Red Bell Pepper
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
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1 teaspoon coriander seeds
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1 teaspoon black or brown mustard seeds (or substitute yellow)
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1/2 teaspoon cumin seeds
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2 cups cider vinegar
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5 medium cloves garlic, lightly crushed and peeled
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3 1/4-inch-thick slices peeled fresh ginger
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1/2 small yellow onion, thinly sliced lengthwise
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1/2 cup sugar
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2 tablespoons kosher salt
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1 teaspoon black peppercorns
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1/2 teaspoon ground turmeric
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1/4 teaspoon crushed red pepper flakes
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1/2 head cauliflower, cut into 1-1/2- to 2-inch florets (about 4 cups)
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5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal (about 2 cups)
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1/2 red bell pepper, cut into large dice (about 1 cup)
Directions
1.
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.
2.
Pack the cauliflower, carrots, and bell pepper in a 2-quart 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.
3.
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. Store the pickles for at least 2 but preferably 7 days (or longer) before opening. Refrigerate after opening.
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