Description
Pickled Cauliflower and Carrots is a vibrant side dish that combines the crunch of fresh vegetables with a tangy vinegar brine, perfect for enhancing any meal.
Ingredients
Scale
- 1 medium cauliflower, cut into florets
- 2 medium carrots, sliced
- 1 cup vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon chili flakes
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds
Instructions
- Prepare the vegetables by cutting the cauliflower into florets and slicing the carrots.
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat.
- Once boiling, remove the saucepan from heat and stir in chili flakes, mustard seeds, and dill seeds.
- Place the cauliflower and carrots into a glass jar.
- Pour the hot brine over the vegetables, ensuring they are fully submerged.
- Seal the jar tightly and let it cool to room temperature.
- Refrigerate the jar for at least 24 hours before serving.
- For best flavor, let the vegetables pickle for longer if possible.
- Serve as a side dish, appetizer, or topping for sandwiches and salads.
Notes
- Use fresh vegetables for the best flavor and crunch.
- Prep Time: 15
- Category: recipes
- Method: pickling
- Cuisine: Mediterranean, Asian
Nutrition
- Serving Size: 1 serving (100g)
- Calories: 50
- Sugar: 2
- Sodium: 300
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 1
- Cholesterol: 0
Keywords: pickled vegetables, cauliflower, carrots, side dish, homemade