Pickled Cauliflower

Ingredients :

• teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 2 cups cider vinegar
• 5 medium garlic cloves, peeled and lightly smashed
• Three 1/4-inch thick slices peeled fresh ginger
• One half small yellow sweet onion, peeled and 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
• One small head cauliflower, cut into 1 1/2 to 2-inch florets
• 4 medium carrots, peeled and sliced into lengthwise 4-inch pieces
• 1 small red bell pepper, cored & seeded & cut into strips

Directions :

1. 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.
2. 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.

Source : allrecipes.com