Recipe Details

Pickled Cauliflower and Carrots

  • Servings: 12
  • Ready In 8 hours
  • 1 head cauliflower; cut into 2 inch florets
  • 1 onion; peeled and sliced into rings
  • 3 carrots; peeled and sliced diagonal
  • 1 1/2 cups apple cider vinegar
  • 1 teaspoon ground turmeric
  • 3 cloves garlic; peeled and smashed
  • 1 teaspoon kosher salt
  • 1/3 cup Granulated sugar
Bring a large pot of water to a boil. Blanch cauliflower, onion and carrots for 1 minute. Do not overcook! Drain the vegetables and run cold water over them to cool and stop further cooking. Set aside in a large bowl.
In a smaller pot, bring vinegar, turmeric, garlic, salt, sugar and 2 cups of water to a boil. Stir to dissolve sugar, remove from heat and pour over the cauliflower mixture. Stir to turn all the cauliflower yellow (from the turmeric), cool, cover bowl and refrigerate overnight.
Serve cold.
Keep in glass jars, refrigerated for 3 to 4 weeks.

Nutritional Facts

  • Serving Size 1 Serving (106g)
    Servings Per Recipe: 12
  • Amount Per Serving
  • Calories 36
    Calories From Fat 1
  • % Daily Value
  • Total Fat 0g
    0%
  • Saturated Fat 0g
    0%
  • Trans Fat 0g
  • Cholesterol 0g
    0%
  • Sodium 221g
    8%
  • Total Carbohydrate 7g
    2%
  • Dietary Fiber 2g
    7%
  • Sugars 5g
  • Protein 1g
    2%