Cauliflower pickle
Delight your taste buds with this tangy and savory Cauliflower Pickle recipe! Made with vinegar, sugar, and a blend of spices including ground cumin and turmeric, this easy-to-make pickle features cauliflower florets infused with garlic and a hint of bay leaf. Perfect for adding a zesty crunch to any meal. Ready to enjoy in just a few simple steps!
- 31 Mar 2024
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
Cauliflower pickle is a tangy and flavorful addition to any meal. This simple yet delicious recipe combines the crisp texture of cauliflower with a blend of spices and vinegar, creating a savory delight that is perfect for sandwiches, salads, or as a side dish.
Ingredients:
Instructions:
- Wash the cauliflower thoroughly.
- Cut the cauliflower into small, bite-sized florets.
- In a medium saucepan, pour 1 cup of vinegar and add 2/3 cup of sugar.
- Stir the mixture over medium heat until the sugar is completely dissolved.
- Add 1 tsp of salt, 1 tsp of ground cumin, and 1 tsp of turmeric powder to the saucepan.
- Stir the mixture to combine the spices well.
- Peel and crush the 2 garlic cloves and add them to the saucepan.
- Add 1 bay leaf to the mixture.
- Bring the brine mixture to a gentle simmer.
- Allow it to simmer for about 5 minutes, stirring occasionally, to ensure all the flavors blend well.
- Bring a pot of water to a boil.
- Once boiling, add the cauliflower florets and blanch them for about 2 minutes.
- After blanching, immediately transfer the cauliflower florets to an ice bath (a bowl of ice water). This will stop the cooking process and help retain the cauliflower's crispness.
- Drain the cauliflower thoroughly.
- Place the blanched and drained cauliflower florets into a clean, sterilized jar.
- Pour the hot pickling brine over the cauliflower, ensuring all florets are completely submerged.
- Seal the jar tightly with a lid.
- Let the jar cool to room temperature.
- Once cooled, refrigerate the jar for at least 24 hours before serving to allow the flavors to develop.
Tips:
- Cut the cauliflower into small, bite-sized florets for even pickling.
- Let the pickle sit for at least 24 hours in the refrigerator to enhance the flavors.
- For added depth, toast the cumin seeds before grinding them.
- Experiment with additional spices like mustard seeds or chili flakes for a spicier or more complex flavor profile.
- Store the pickle in a sterilized jar to extend its shelf life.
With just a few ingredients and easy steps, you’ve made a delightful cauliflower pickle that can complement various dishes. Enjoy this zesty pickle as a snack or enhancement to your meals, and relish the homemade goodness.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 190kcal | 7% |
| Protein | |
| Protein 2.60g | 2% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 2.71g | 7% |
| Sugar 36g | 36% |
| Fat | |
| Fat 0.75g | 1% |
| Saturated 0.19g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.80ug | 0% |
| Choline 50mg | 9% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.65mg | 4% |
| Vitamin B6 0.23mg | 14% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 55mg | 61% |
| Vitamin E 0.19mg | 1% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.08mg | 0% |
| Iron, Fe 2.15mg | 20% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 63mg | 5% |
| Potassium, K 430mg | 13% |
| Selenium, Se 1.22ug | 2% |
| Sodium, Na 520mg | 35% |
| Zinc, Zn 0.46mg | 4% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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