Foto: RecipeGirlIngredients
10 servings
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 cups cider vinegar
- 5 medium garlic cloves, (peeled & lightly smashed)
- Three ¼-inch thick slices peeled fresh ginger
- 1/2 small onion, (peeled & thinly sliced)
- 1/2 cup granulated white sugar
- 2 tablespoons Kosher salt
- 1 teaspoon black peppercorns
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes
- 1 small head of cauliflower, (cut into 1½-inch florets)
- 4 medium carrots, (peeled & sliced lengthwise into 4-inch pieces)
- 1 small red bell pepper, (seeded and sliced into strips)
Steps
Add the coriander, mustard and cumin seeds to a medium saucepan. Toast the seeds over medium heat, swirling the pan around until the seeds are fragrant and slightly browned, about 2 minutes. Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes and 1 cup water to the toasted spices. Bring to a boil.
Pack the cauliflower, carrots and bell pepper in a 2-quart jar or bowl. Pour the hot liquid over the vegetables. Let cool to room temperature, and then cover and refrigerate for at least 2 days before tasting. The veggies will keep for up to two weeks in the refrigerator.
Nutrition Facts
Macronutrients
Calories75
Source: RecipeGirl
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