Spicy Pickled Cauliflower and Carrots
Servings 2 Wide-Mouth Pint Sized Jars
Equipment
- Small Saucepan
- 2 Sterilized Wide-Mouth Pint Sized Jars with Lids
Ingredients
- 1¼ cups white vinegar
- ½ cup water
- 2 tbsp sugar
- 1 tsp sea salt
- ½ tsp whole mustard seeds divided
- ½ tsp coriander seeds divided
- ½ tsp black peppercorns divided
- 1 lb cauliflower about 1 medium-small head, cut into small florets
- 2 medium carrots cut into ½-inch sticks
- 1 large jalapeno sliced
- 3 cloves garlic sliced
Instructions
- Bring the vinegar, water, sugar, and sea salt to a simmer in a small saucepan over medium heat, stirring until everything is dissolved.
- Place ¼ tsp whole mustard seeds, coriander seeds, and peppercorns in each sterilized wide-mouth pint jar.
- Evenly divide the small cauliflower florets, carrot sticks, jalapeno slices, and garlic slices between each jar, packing in fairly tightly.
- Pour the hot vinegar mixture evenly over the vegetables in each jar until completely covered.
- Seal with an airtight lid and refrigerate for at least one to two days before digging in. Enjoy!
- These spicy pickled veggies will keep in the refrigerator for 2-3 weeks (sometimes longer).