Pickled Cauliflower And Carrots- My Way

Ingredients

Ingredients:

1 cup white distilled vinegar

3 cups water

1 cauliflower head, cut into florets

6 inches carrots, peeled and cut into 1 pieces

1 tablespoon salt

1 teaspoon sugar

1/4 teaspoon crushed chili peppers

1/4 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon mustard seeds

7 garlic cloves

Preparation

Directions:

In a pot, bring to boil water, white distilled vinegar, salt, and sugar. Let it cool down completely. I usually do this the evening before I decide to make pickled something.

In a big enough pot, bring to boil water with some salt. Boil cauliflower florets first, just for 3 minutes. Remove cauliflower and immediately rinse under cold water. Put in carrots and boil them for around 3 minutes, too. Carrots too, should be immediately rinsed under cold water.

Layer cauliflower and carrots into a big enough clean dry jar. Through in garlic cloves and all the spices, and pour over the cooled pickling liquid.

Pickled cauliflower and carrots will be ready in 3 weeks to enjoy.

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About

Does it happen to you too that you just can't resist but buy that extra head of so beautiful looking cauliflower or that extra bag or two of carrots that look so bright orange and fresh? It does? Than you are just like me. And than that pour vegetable is sitting on the counter and waiting to be transformed into something delicious... This time, my extra veggies found their way into a pickling jar.