Pickled Cauliflower & Carrots
Prep time:
Cook time:
Total time:
Serves: 4
- 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 tbsp fresh dill
- 1 tbsp fennel
- 1 tbsp coriander
- 1 tsp allspice
- 1 tsp whole cloves
- 2 cinnamon sticks
- 1 tsp red pepper flakes
- 1 tsp salt
- ½ tsp 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.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/pickled-cauliflower-carrots/
3.5.3251