Pickled Cauliflower

Today we make this versatile pickled cauliflower recipe. This pickle recipe is pretty easy to make, and once refrigerated, you can store them up to 2 months. It's fresh, healthy, and just a different way to eating more vegetables! I like to have this in my fridge to enrich a variety of dishes easily.

From salads to asian food: like nasi goreng, or on a bao with shrimps. And from chicken tacos to mediterranean food. Awesome to have in your fridge right?

Once you've tried this recipe, you can experiment with adding a lot of different spices next time. And once you've get the hang of it, you'll see that you can pickle almost anything. For now; let's get pickling!

Step 1
Cut the cauliflower into florets, and the carrots and red pepper in pieces. It doesn't really matter how you cut it, as long as it fits in the jar. Put the sliced vegetables in the jar 🫙

Step 2
Let's make the brine. Turn on your stove on medium heat. Add the coriander, cumin, ginger and cloves to the pan. Toasting these spices in a dry pan will intensify their aroma and flavor. Stir the spices frequently to prevent burning. Toast them for a few minutes until they release their fragrance and become slightly darker in color.
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Step 3
Add water, vinegar, salt, sugar, garlic and ground turmeric to the pan. Bring it to a boil and stir a couple of times. Turn off the heat.

Step 4
Add the hot brine to your jar. You add the hot brine, because cauliflower and carrots are harder vegetables. It needs some heat to soften a bit. The vegetables should be completely 'underwater'. It could happen that your jar is too small or too big for the amount of liquid. If it's too big, make some more brine by only mixing the water, vinegar, salt and sugar.

Step 5
Once the jar is completely cooled down, close the lid and store it in your fridge. After 1 day they are delicious to eat! You can store your pickled cauliflower up to 2 months.

Enjoy!