Pickled Carrots and Cauliflower
Hey there. How are you today?
Growing up, the only pickles I ate usually came with a burger. Or at the diner, when you got a dish of pickles and coleslaw, even if you were gonna get eggs. I miss that diner.
So fast forward a million years, and guess who can’t eat cucumbers anymore???? What’s a girl to do?
Duh, make her own! I make refrigerator pickles. That means you pack your jars, pour boiling liquid over, then stick in the fridge until eating time. Who knew it could be so easy?
I make this recipe with just carrots, a mix of cauliflower and carrots, and asparagus. All are so yummy!
Pickled Carrots and Cauliflower
- 1 large carrot, peeled, washed and cut into sticks
- 1/2 head cauliflower, washed and cut into bite sided pieces
- 2 large cloves garlic, cut in slices
- 1 1/2 cup rice wine vinegar
- 1 1/2 cup water
- 3 Tbsp coconut sugar
- 1 1/2 tsp pickling spice
- 1/2 tsp Seasoned Salt Mix
- 1/4-1/2 tsp chipotle powder, optional
- 2 pint sized jars with lids
Wash and dry your jars and lids.
In a medium pot, bring vinegar, water and sugar to a boil.
Loosely pack 1/2 of the vegetables and garlic in each jar. Add seasonings on top of vegetables.
Carefully add boiling pickling liquid to jars, using enough to cover the vegetables. Remember to leave space at the top of the jar.
Cover with lids. Do not over tighten.
Once completely cooled, tighten cap. Shake jars to evenly distribute spices.
Let rest 24 hours in refrigerator.
Enjoy!
What kinds of veggies will you use to make your pickles? Leave a comment below, or tag us on Instagram @Anges_Table and let us know.
Don’t forget you can now place orders with Ange’s Table for all of your allergy friendly favorites!