The Spicy Olive’s Pickled Vegetables
Summer vegetables are plentiful now. Here is a delicious pickling recipe submitted by Dianne Whitten, who works at The Spicy Olive, Montgomery. You could use many of our balsamic vinegars to pickle an assortment of vegetables. The Serrano Honey, used in this recipe, gives the pickled vegetables a little kick!
Pickled Cauliflower and Carrots
Ingredients
- ½ head of cauliflower
- 2 carrots
- 1 garlic clove
- 3 sprigs fresh dill
- 1 tablespoon pickling salt
- 1 teaspoon hot Hungarian paprika
- 1 teaspoon mustard seed
- 1½ cups Spicy Olive Serrano honey vinegar
- 1 cup water
- Directions:
Cut the cauliflower into florets and the carrots in ½ inch circles. Pack the cauliflower, carrots, garlic and dill tightly into the jars, leaving ½ inch of head space at the top. Set aside.
Combine the salt, paprika, mustard seeds, vinegar and water in a nonreactive saucepan. Bring to a boil then reduce heat to low and simmer for 5 minutes.
Carefully ladle the hot pickling liquid into the jars, leaving ½ inch headspace in each. Cap with lids and bands then cool for 2 hours before refrigerating.
The pickled cauliflower can be refrigerated for 7-10 days.
Notes
Makes 1 quart or 2 pint
Recipe submitted by Dianne Whitten, Spicy Olive team member
