PICKLED CAULIFLOWER AND CARROTS

It was far too long since I last posted, visited my foodie friends blogs, and even buzzed someone on FoodBuzz. Though that doesn't mean I wasn't being busy in the kitchen, I just didn't have time to take photos of my creations and write about them.

Since my daughter is a senior this year and off to college in the autumn and my youngest son is off to the high school in autumn, I decided to go back to school. But to my surprise, I finished all my classes, graduated, passed my state exam for CNA, find work, and started working in a much shorter time than I expected.
This is the reason I didn't manage to have enough time for my foodie friends and my blog.

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.

Pickled Cauliflower And Carrots- My Way

PICKLED CAULIFLOWER AND CARROTS
(for printable recipe click here)

Ingredients:
1 cup white distilled vinegar
3 cups water
1 cauliflower head, cut into florets
6 carrots, peeled and cut into 1 inch pieces
1 tbsp salt
1 tsp sugar
1/4 tsp crushed chili peppers
1/4 tsp cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
7 garlic cloves

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.