Pickles are so delicious and SO easy to make. It’s a great way to take advantage of fresh vegetables in their peak seasons. I love ordering these organic seasonal veggie boxes – in London I loved Farm Drop and in Melbourne I’ve been using CERES – though I never seem to be able to get through the whole box and so pickling is a great solution for all the veggies you don’t think you’ll be able to eat.
You can use one large jar, or a couple of smaller jars. These pickled cauliflower and carrots are great on a mezze plate, in a salad or in a sandwich.
- 1/2 cauliflower
- 5-6 carrots
- 1 onion
- 5 garlic cloves
- 2 tbsp mustard seeds
- 1/3 cup sugar
- 2 cups white or cider vinegar
- 2 cups water
- 3 tbsp salt
- 1 tbsp ground coriander
- 2 tbsp black peppercorns
Prepare the vegetables. Cut the cauliflower into small pieces or 'florets.' Peel and chop the carrots into roughly bite size pieces, and finely slice the onion. Peel the garlic cloves.
Place the water and vinegar into a saucepan and bring to a boil. Reduce to medium heat. Add sugar, salt, coriander, peppercorns. Heat until salt and sugar are dissolved. Turn off heat and let it cool a little.
Meanwhile, add the 5 cloves of garlic into the bottom of the jar (or split between 2-3 jars). Add carrots, onion and cauliflower to fill the jar/s. Then sprinkle the mustard seeds into the jar/s.
Pour the liquid mixture over everything in the jar until covered. Screw the lids on tightly. Place the jars in the refrigerator and let them sit for 2 weeks. Shake once a day to ensure seasonings are distributed evenly.