CAULIFLOWER PICKLES

Cauliflower Pickles image

Provided by Food Network

Time 25m

Yield 3 pint/500 ml jars

Number Of Ingredients 18

4 cups cider vinegar
1/4 cup sugar
1 heaping tablespoon chopped ginger
1 teaspoon whole cloves
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon fenugreek seeds
1 teaspoon black mustard seeds
1 teaspoon smoked paprika
1 teaspoon whole peppercorns
1 teaspoon salt
8 green cardamom pods
5 garlic cloves
4 cups cauliflower florets (about half a large cauliflower)
2 cups sliced carrots
3 whole dried red chilies
1 onion, chopped

Steps:

Sterilize 3 pint/500 ml mason jars and their lids (See Cook's Notes.)
Place a large pot onto the stove top and add the vinegar, sugar, ginger, cloves, coriander, cumin, fennel, fenugreek, mustard seeds, smoked paprika, peppercorns, salt, cardamom and garlic. Turn the heat to medium and bring to a boil. Boil until the sugar has dissolved, about 3 minutes. Add the cauliflower, carrots, chilies and onion, and bring back to a boil. Reduce the heat to medium and let simmer for 5 minutes.
Carefully spoon the vegetables evenly into the sterilized jars, sliding a chili into each jar, and then top with the hot vinegar. Place the lids firmly in place and leave on a counter top to cool completely. Store the jars in the fridge for up to 1 month.