Sugar-free and relatively easy these pickled veggies have been a go-to for salads, sides, and just general snacking for us this winter!
- 1 head cauliflower
- 3 carrots--I used 3 different colors from a bag of rainbow carrots--one orange, one white, one purple.
- 1.5 cups Wildfire Cider
- 1.5 cups water
- 3 cloves garlic, sliced thickly
- 1 teaspoon cumin
- 1/2 teaspoon turmeric--we like Resilience Turmeric.
- a few shakes korean chili
- 1/2 t salt
- 1t whole peppercorns
Slice carrots down the middle lengthwise, then slice on diagonal into 1/2" pieces. Trim the cauliflower off the base and break into florets--if you have really large florets, cut them in half. Don't worry too much about this--it's supposed to be rustic. Put in a heatproof bowl.
Toast cumin in a dry pan for a few min until fragrant and JUST starting to smoke a tiny bit. Add the water, vinegar, spices, and garlic. Bring to a boil. Immediately pour over the vegetables. Let cool to lukewarm, cover and refrigerate. Best to leave overnight, but you can also eat right away. This is NOT for long-term and must be kept in the fridge. Keeps for a couple of weeks. Use in salad, as a side, or just ear out of the jar!
Bowl in photo by Sarah Kersten.