Salad - Pickled Cauliflower & Carrots recipes

Author: Harriet Mooberry  

Pickled cauliflower and carrots add a real pop of flavour to a dish. Quick and easy, this recipe is a great way of using up extra vegetables.

Pickled Cauliflower and Carrots

Pickled Cauliflower and Carrots
Pickled cauliflower and carrots add a real pop of flavour to a dish. Quick and easy, this recipe is a great way of using up extra vegetables.
Total time: 20 minutes
Cook time: 5 minutes
Prep time: 15 minutes
Yields: 1 serving
Number of ingredients: 11
  • 1 medium cauliflower (approx. 350g), cut into small florets
  • 2-3 large carrots (approx. 400g), peeled and sliced at an angle
  • 400ml rice wine vinegar or white wine vinegar
  • 200ml water
  • 1 tsp. coriander seeds
  • ¼ tsp. mustard seeds
  • ¼ tsp. whole black peppercorns
  • ½ tbsp. salt
  • 60g sugar
  • ½ small bay leaf
  • 1 large jar
How to cook:
  1. Instructions
  2. To sterilise your jar, first wash it well with soapy water. Then, either bake it in the oven for 10 minutes at 160°C (140°C fan) or boil it for 15 minutes in water (it must be submerged). To sterilise the lid, boil it in water with the jar. Remove the jar with tongs, and place it on a cloth. This is important, as if you put it on a cold surface it will crack.
  3. If you would like your vegetables to be slightly more tender and not too crunchy, you can blanch them before pickling them. If however you prefer them crunchy as I do, skip this stage. To blanch them, bring a pot of salted water to the boil. Add the vegetables and simmer for 1 minute. Remove with a slotted spoon and plunge into a bowl of ice water to stop the cooking process. Place the vegetables in the sterilised jar, pressing them down to pack them tightly. If you skipped the blanching stage, simply pack the raw vegetables tightly in the jar.
  4. To make the pickle, place the vinegar, water, coriander seeds, mustard seeds, peppercorns, salt and sugar in a pot. Bring to the boil, stirring to dissolve the salt and sugar.
  5. Once it has come to a boil, reduce the heat and simmer for 1 minute. Pour the hot pickle over the vegetables in the jar. Press them down, making sure they are covered with liquid.
  6. Put the lid on and allow the jar to cool completely before placing it in the fridge. Leave for at least 24 hours before eating and keep for a maximum of 5 months in the fridge.
  7. Pickled Cauliflower and Carrots was last modified: November 24th, 2020 by Mira
  8. Related
Notes: Pickled Cauliflower & Carrots, In a small saucepan, combine the bottom 10 ingredients, reserving the cauliflower and carrots for later. Bring brine to a boil and let boil for 1 full minute. …

Pickled Cauliflower & Carrots

Pickled Cauliflower & Carrots
Provided by: Be Fed Again
Yields: 0 servings
Number of ingredients: 13
  • 1 head cauliflower (cut into 1 inch florets (about 4 cups))
  • 8 ounces fresh carrot chips (about 2 cups)
  • 1 teaspoon pickling spice
  • 1 teaspoon mustard seeds
  • 2 cups apple cider vinegar
  • 5 cloves garlic (peeled and rough chopped)
  • 1/2 inch fresh ginger (peeled and rough chopped)
  • 1/2 small yellow onion (thinly sliced)
  • 1/2 cup sugar
  • 2 Tablespoons kosher salt
  • 1 teaspoon flack peppercorns
  • 1/4 teaspoon red pepper flakes
  • 1 cup water
How to cook:
  1. Fill a large soup pot at least half way with hot water. Please a steamer strainer or round baking rack on the bottom of the pot. You do not want the jars to touch the bottom surface of the pot. The water will need to cover the size of jars you are using by 2 inches when submerged. Heat water to a rolling hot simmer.
  2. In a small saucepan, combine the bottom 10 ingredients, reserving the cauliflower and carrots for later. Bring brine to a boil and let boil for 1 full minute.
  3. Pack the cauliflower and carrots into clean, hot pint jars. Set aside.
  4. Set a fine mesh strainer over a medium sized bowl. Pour brine over strainer and into bowl. Discard the solids. Immediately ladle the hot brine over the vegetables, leaving a 1/2 inch headspace in the top of the jars. Remove any air bubbles by slowly raising and lowering a chopstick or wooden skewer. Wipe the jars' lids with a damp cloth before putting on the lids. Secure the lids until tight. Slowly lower the jars in the hot simmering water, and process for 10 minutes. Remove from the hot water bath, and rest on towels for at least an hour before moving. Store for at lease 2 days, but preferably 7 days before serving. Store in refrigerator after opening.
Notes: Quick Pickled Cauliflower {Spicy Pickled, Add the cauliflower to the jars. Tuck some of the dill and sliced red pepper into the jar. 4 sprigs dill, slices red pepper Pour the brine over the …

Pickled cauliflower and carrots

Pickled cauliflower and carrots
Pickled cauliflower and carrots
Provided by: Canning Homemade
Total time: 1540 minutes
Cook time: 1530 minutes
Prep time: 10 minutes
Yields: 60 servings
Cuisine: American
Number of ingredients: 4
  • 5 pc. large heads cauliflower
  • 4 pounds carrots (one large bag of about 8-9)
  • 12 1/2 cups water (3 L water)
  • 8 1/2 cups vinegar (5% acidity) (2 L vinegar)
How to cook:
  1. Preparation:
  2. Prepare 10-12 quarts or double in pints , lids, and rings. Sterilize the jars and keep them in the hot water till it’s time for processing. Make sure to fill your water bath canner and get the water to a simmer. Cut cauliflower into nice size pieces and slice carrots into chips.
  3. Cooking:
  4. Add Brine ingredients to a large pot and bring to a boil over medium heat, stirring to dissolve sugar. Add cauliflower and carrots, and heat for 3 minutes.
  5. Remove from heat. If you want to raw pack the jars you can also do that by just pouring the hot brine over the already filled jars of vegetables.
  6. Filling the jars:
  7. On a dishtowel place hot jars and add the spices to each. Then pack veggies into jars to within a generous ½ in of top of jar.
  8. Ladle hot pickling liquid into jar to cover veggies leaving ½ inch head-space. Remove air bubbles and adjust head-space , if necessary, by adding more hot pickling liquid.
  9. Wipe rim with clean cloth or paper-towel, center lid on jar, screw band down till resistance is met, then increase to fingertip-tight.
  10. Processing:
  11. Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
  12. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.
  13. When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
  14. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
  15. Sealing:
  16. Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
  17. Labeling:
  18. Make sure to label your jars after they have cooled with the name of the recipe and the date canned.
Notes: Spicy Quick-Pickled Veggies, Pack the cauliflower, carrots, onion, jalapeños and garlic into a quart-sized wide-mouth mason jar. Place the jar in the sink, since you’ll be pouring hot liquid into it soon. In a medium …

Pickled Cauliflower and Carrots

Provided by: Shawn
Yields: 2 servings
Number of ingredients: 10
  • 1/2 tsp celery seeds
  • 1/2 tsp mustard seeds (a mix of brown and yellow)
  • 6 black peppercorns
  • 1/2 tsp red pepper flakes
  • 1 medium carrot (peeled and sliced into sticks)
  • 1/2 head cauliflower (broken into florets)
  • 4-6 sprigs dill
  • 1 cup vinegar
  • 2 cups water
  • 1 Tbs kosher salt
How to cook:
  1. Distribute seeds, peppercorns, and red pepper flake between two pint jars.
  2. Pack carrot, cauliflower, and dill into jars, leaving little space.
  3. In a saucepan over high heat, bring water, vinegar, and salt to a boil, stirring to dissolve salt.
  4. Pour brine into jars covering vegetables. Cover and refrigerate when cool.
Notes: Hot & Spicy, Pickled Cauliflower, 1 cup Sea Salt canning jars with 2-piece lids Instructions Combine vinegar, water and sea salt in a pot and bring to a simmer Pack sterilized jars …
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