For those of you who may not have picked up on it yet, we love pickles here at TT. So when we tried this recipe for cauliflower and carrot pickles from Amy’s Bread in NYC, we were hooked on its spicy tang. A brine of vinegar, toasted mustard seeds, chile flakes, lemon juice and olive oil coats the vegetables, cooling to yield the perfect pickle. They’re great on their own but even better on a sandwich.
We encourage you to get colorful with this recipe. We use tricolor carrots and cauliflower to make a rainbow of pickles. The colors are an easy way to step up your food-styling game.
To learn more, read “3 Sandwich Recipes to Teach Your Lunch a Lesson.”
Spicy Cauliflower and Carrot Pickles
Recipe adapted from Amy's Bread, New York, NY
Yield: 8 cups
Prep Time: 15 minutes, plus cooling and chilling time
Cook Time: 5 minutes
Total Time: 20 minutes, plus cooling and chilling time
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
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.