It’s not as difficult as you may think to pickle vegetables. Though, you do have to wait a few weeks before they are ready to eat. And then they go fast. They’re that good!
- 1 head cauliflower, cut into bite size pieces
- 1 carrot, thinly sliced
- 1 or 2 cloves garlic, quartered
- 2 or 4 sprigs of fresh dill
- 2 bay leaves
- 1 1/2 cups distilled white vinegar
- 1 1/2 cups filtered water
- 1 tablespoon Himalayan salt
- 2 teaspoons mustard seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon dried pepper flakes
- Sterilize* the two 14 oz mason jars that you’ll be using, as well as any equipment and utensils that will come in contact with the ingredients.
- Place 3 or 4 pieces of cauliflower in each of the jars, followed by a few slices of carrot. Repeat until both jars are half full.
- Add to each jar, 2 pieces of the quartered garlic, 1 bay leaf, and 1 or 2 sprigs of fresh dill.
- Again place 3 or 4 pieces of cauliflower in each of the jars, followed by a few slices of carrot. Repeat until both jars are full. Push down on the vegetables to make room for more. Add as many vegetables as you can. Only, be sure to leave at least 1/4-inch of space between the vegetables and the rim of the jar. Set the jars aside.
- To make the brine, add to a medium size pot the vinegar, water, and salt. Bring to a boil, then reduce heat to low. Add the seeds and pepper flakes. Simmer for 10 minutes.
- Remove from heat and let sit 2 or 3 minutes to slightly cool, then pour the liquid over the vegetables, filling both jars. Make sure the liquid completely covers the vegetables.
- Place the lids loosely on top of the jars. Let sit for 20 minutes or until cooled to room temperature, then screw the lids on tight. Refrigerate for 2 weeks, then serve!
- Replace the cauliflower and carrot with different chopped or sliced vegetables. You might try asparagus, beet, pickling cucumber, onion, or zucchini.
- For added flavor, place into each jar 2 whole cloves, or 1/2 cinnamon stick, crushed.
- If preferred, when making the brine, replace the coriander seeds and fennel seeds with dill seeds and celery seeds.
- For sweet pickles, stir 2 tablespoons of agave nectar into the brine just before pouring into the jars.
Makes two 14oz jars.