Pickles are my favorite snack. So why not pickle other veggies?
I love cauliflower and use it in many recipes, but there's something about purple cauliflower that takes your dish up a notch. It's just SO pretty.
For this recipe you'll need cauliflower, carrots, balsamic vinegar, sugar, Grand Marnier, fresh dill, fennel, coriander, allspice, cloves, anise, cinnamon sticks, red pepper flakes, salt, pepper and a bay leaf.
Mix together spices in a small bowl.
In a small saucepan add water, vinegar and Grand Marnier to boil. Stir in sugar until dissolves. Add spices and turn down heat. Simmer for a few minutes. Add carrots and simmer for a few more minutes. Remove with a slotted spoon to a mason jar. Add cauliflower and simmer for a few more.
Remove cauliflower with slotted spoon to the same mason jar.
Allow to cool slightly then pour contents of saucepan (aside from bay leaf) over veggies. Refrigerate over night.
Serve on up the next day! Looking like a snack .... bc it is! (I hate myself.)
- 1 head cauliflower, cut into florets
- 5-6 carrots chopped into slices
- 1 cup water
- 1 cup balsamic vinegar
- ⅓ cup Grand Marnier or Cointreau
- 1½ cup sugar
- 2 tablespoon fresh dill
- 1 tablespoon fennel
- 1 tablespoon coriander
- 1 teaspoon allspice
- 1 teaspoon whole cloves
- 2 cinnamon sticks
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 bay leaf
- In a medium saucepan bring water, vinegar and Grand Marnier to boil.
- Stir in sugar until it dissolves.
- Stir in spices/fresh dill and turn down to simmer for 5 minutes.
- Add carrots and simmer for about 3 minutes or until tender. Remove with slotted spoon to mason jar.
- Add cauliflower and simmer another 3 minutes. Remove to same mason jar.
- Allow to cool slightly then remove bay leaf and pour over veggies.
- Refrigerate overnight.
- Serve.
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