Spicy Cauliflower And Carrot Pickles Recipe
Prep Time:
15
minutes
Cook Time:
5
minutes
Servings:
8
cups
Ingredients
  • 1 pound cauliflower, cut into small florets
  • 1 pound baby carrots, peeled and cut into ¼-inch-thick slices
  • 2½ cups white distilled vinegar
  • 1 cup granulated sugar
  • ¾ cup water
  • ½ cup olive oil
  • ¼ cup kosher salt
  • ¼ cup yellow mustard seeds, toasted
  • ¼ cup lemon juice
  • 2 tablespoons red chile flakes
  • 2 tablespoons coarsely ground black peppercorns
  • 1 lemon, sliced
  • 1 bay leaf, torn
  • 1 thyme sprig
Directions
  1. In a large bowl, combine the cauliflower and carrots. In a medium saucepan, bring the remaining ingredients to a boil. Cook until the sugar and salt dissolve, 2 minutes, then pour the mixture over the carrots and cauliflower. Let cool to room temperature, then transfer to quart containers and refrigerate overnight. The pickles are best after 2 days and will last in the refrigerator for up to 1 month.