Pickled Cauliflower with Carrots & Red Bell Pepper

Pickled Cauliflower with Carrots & Red Bell Pepper
Photo by Scott Phillips


  • ½ cup sugar
  • One-half head cauliflower, cut into 1-½- to 2-inch florets (about 4 cups)
  • 1 tsp. coriander seeds
  • ¼ tsp. crushed red pepper flakes
  • 2 cups cider vinegar
  • ½ tsp. cumin seeds
  • ½ tsp. ground turmeric
  • + 8 more ingredients
    • 1 tsp. black peppercorns
    • One-half small yellow onion, thinly sliced lengthwise
    • 5 medium cloves garlic, lightly crushed and peeled
    • 5 medium carrots, peeled and sliced ½ inch thick on the diagonal (about 2 cups)
    • 2 Tbs. kosher salt
    • One-half red bell pepper, cut into large dice (about 1 cup)
    • 1 tsp. black or brown mustard seeds (or substitute yellow)
    • Three ¼-inch-thick slices peeled fresh ginger

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 ...

View full recipe at Fine Cooking


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