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Pickled Cauliflower and Carrots

Servings: 2 pints
Author: Shawn

Ingredients

  • 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

Instructions

  • Distribute seeds, peppercorns, and red pepper flake between two pint jars.
  • Pack carrot, cauliflower, and dill into jars, leaving little space.
  • In a saucepan over high heat, bring water, vinegar, and salt to a boil, stirring to dissolve salt.
  • Pour brine into jars covering vegetables. Cover and refrigerate when cool.