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Turmeric Pickled Cauliflower & Carrots
5 from 3 votes

Turmeric Pickled Cauliflower & Carrots

Turmeric Pickle Cauliflower & Carrots - Pickled cauliflower and carrots infused with garlic, turmeric, and spices are the perfect tangy, crunchy addition to your meal.  These refrigerator pickles are packed with flavor and super easy to make!

Prep Time
10 mins
Cook Time
5 mins
Additional Time
1 d
Total Time
1 d 15 mins
Servings: 2 16 oz. jars
Course: Snacks
Cuisine: Indian

Ingredients

  • 1 cup carrot sliced
  • 2 cups cauliflower florets
  • 2 garlic slightly smashed, cloves
  • 1 tsp. Turmeric ground
  • 1 tsp. yellow mustard seed
  • 1 tsp. coriander seed
  • 2 tsp. black peppercorns
  • 2 bay leaves dried
  • pinch red pepper flakes optional, crushed
  • 1 1/2 cups water
  • 1 1/2 cups white vinegar 5% acidity
  • 1 1/2 tbsp. pickling salt also used for canning

Instructions

    Cup of Yum
  1. Bring water, vinegar, and pickling salt to a boil, stirring until the salt has dissolved. Set aside.
  2. Divide the carrot, cauliflower, turmeric, coriander seeds, mustard seeds, peppercorns, bay leaves, crushed red peppers if you're using them, and garlic cloves equally to your 2 pickling jars. If using one large, 32oz. jar, you can add everything to the jar.
  3. Pour the pickling liquid into a liquid measuring cup, then pour it into the jar(s) over the vegetables and spices, making sure everything is covered in liquid.
  4. Let the pickles sit on the counter and come to room temperature before putting the lids on, then refrigerate.
  5. The pickles are good in a day or two, and will continue to become more flavorful after a week. These pickles should last 1-2 months in the fridge. Enjoy!