Have an abundance of veggies from your garden? Or you just couldn't resist buying a little too much of the beautiful crop from your favorite farmer? Make some quick pickled veggies - they brighten up any meal and make a terrific snack. Francine Spiering created the following recipe using Chef Justin's quick-pickling tip - use 3 parts water, 2 parts vinegar, 1 part (or less) sugar. Works with all veggies.
Ingredients
- 3 cups water
- 2 cups vinegar
- ½ cup sugar
- 1 tablespoon sea salt (or to taste)
- 1 medium cauliflower, florets only (add the rest to a purée)
- 2 teaspoons turmeric
- 1 teaspoon cumin
- 3 slices fresh ginger
- 4 large cloves garlic, crushed and peeled
- 1 medium yellow onion, sliced thin
Preparation
Bring all ingredients except cauliflower to a boil over medium heat. Simmer for 5 minutes. Add the cauliflower florets and simmer gently for 1 minutes (keep them crunchy). Transfer florets with liquid and onions to a sterilized Mason jar. Close with a sterilized lid. Refrigerate for at least 3–4 hours before using.
Note: The cauliflower can be kept for up to 2 weeks in the fridge.
