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Carrot and Cauliflower Pickles

Carrot and Cauliflower Pickles

Most pickles in the grocery store are made from cucumbers. But any vegetable can become a pickle. Even if you don't like cauliflower, you might be surprised to find you like these.

Servings: 6

Equipment: stove, medium to large pot with steamer basket and cover, colander

How long does it take?

25 minutes to make, 2 hours to chill

What's in it?

2 large carrots, peeled and sliced into 1/2-inch wide circles
1 1/2 cups cauliflower florets, 2 inches long and 1/4-inch wide
1 cup water
1/2 cup distilled white vinegar
1 teaspoon whole mustard seed
1/2 teaspoon ground turmeric
1/4 teaspoon sugar

How to make it:

Step 1: Prepare the veggies.
Wash, peel, and slice the carrots. Wash and chop the cauliflower.

Step 2: Steam the veggies.
Pour 1 cup water into pot. Place steamer basket inside pot. Bring water to boil over high heat. Place sliced vegetables into steamer basket, cover, and cook on high for three minutes. Turn burner off and remove cover from pot. Carefully pour the water and the vegetables into a colander in the sink. Place warm vegetables into a bowl with a sealable top. You could use plastic wrap here if you do not have a bowl with a sealable top.

Step 3: Pickle the veggies.
Add vinegar, mustard seed, turmeric, and sugar to the warm vegetables. Seal the bowl and shake it up. Place the bowl in the refrigerator. Remove every 20 minutes, or so, and shake. Pickles will be cold and crisp in about two hours.

Carrot and cauliflower pickles will keep in the refrigerator for up to two weeks.

Nutrition breakdown:

Calories: 22, Protein 1 g, Carbohydrate: 6 g, Fat 0, Dietary Fiber 2 g, Vitamin A over 100% of RDA, Vitamin C 18 mg (35% of RDA)

What's in it for you?

Homemade pickles are fun and easy to make, and they won't give you the salt overdose that store-bought pickles do.

Chef's tip:

Turmeric is an orange-colored spice that gives these pickles a light peppery flavor and sunny color. It will also leave its sunny mark on your fingers, clothes, wooden utensils, and countertops, so handle with care.

A colander looks like a bowl with holes in the bottom. You might know it as a drainer or a pasta strainer. Use a colander when you want to drain liquid from something you have cooked, like pasta or vegetables.

Getting Creative:

Modifying recipes by making substitutions that work is part of the art of cooking. If you don't have mustard seeds, try 1 teaspoon of prepared mustard from a jar. Or skip the turmeric and experiment with 1 teaspoon fresh ginger, 1 teaspoon celery seeds, or 1 teaspoon of fresh garlic (minced) in place of the mustard.

You can also try pickling your favorite vegetable. Good picklers include fresh green beans, cucumber slices, onions, cabbage, and even baby eggplant.

Last Modified Date: 10/20/2000