Sweet Pickled Carrots and Cauliflower

Sweet Pickled Carrots and Cauliflower appetizersI absolutely love, love, love, this Sweet Pickled Carrots and Cauliflower recipe and I wish that I could credit myself with it, but instead, credit where credit is due, it comes from Food and Wine. It could easily have been overlooked in the magazine. The photos aren’t stunning, but the flavors, oh, the flavors. I have to say, these Sweet Pickled Carrots and Cauliflower are probably my favorite pickles to date. They’re sweet, they’re spiced, they’re a touch spicy, they’re so flavorful and they make cauliflower, what is in my opinion one of the most boring vegetables, absolutely come alive with flavor and texture. I can’t rave enough about these Sweet Pickled Carrots and Cauliflower. So while you may have to make a run to the store for some of the spices, I guarantee you’ll be glad you did. And since they’re a quick pickle, this recipe is actually really straight-forward and fast. And the Sweet Pickled Carrots and Cauliflower are so delicious that you won’t need to worry about long term-storage for them- they’ll be long gone before you could even begin to think about them going bad. Even if nothing else from my Scandinavian Thanksgiving Menu inspires you, I’m pretty sure this rave review of Sweet Pickled Carrots and Cauliflower will have you salivating and getting ready for cocktail hour.

Sweet Pickled Carrots and Cauliflower
Serves 12
Sweet Pickled Carrots and Cauliflower with fennel, juniper berries, cumin and cointreau are sweet, spiced, spicy and savory for a cocktail hour treat.
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Prep Time
24 hr 10 min
Cook Time
10 min
Total Time
24 hr 20 min
Prep Time
24 hr 10 min
Cook Time
10 min
Total Time
24 hr 20 min
218 calories
46 g
0 g
1 g
7 g
0 g
559 g
4840 g
34 g
0 g
0 g
Nutrition Facts
Serving Size
559g
Servings
12
Amount Per Serving
Calories 218
Calories from Fat 10
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 4840mg
202%
Total Carbohydrates 46g
15%
Dietary Fiber 8g
31%
Sugars 34g
Protein 7g
Vitamin A
86%
Vitamin C
268%
Calcium
10%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon fennel seeds
  2. 1 teaspoon cumin seeds
  3. 1 teaspoon caraway seeds
  4. ½ teaspoon anise seeds
  5. One 2-inch cinnamon stick, broken
  6. 1 tablespoon fennel pollen
  7. 1 tablespoon juniper berries
  8. 1 bay leaf
  9. ½ teaspoon crushed red pepper
  10. 6 cups water
  11. 1 cup red wine vinegar
  12. 1 cup white vinegar
  13. 1½ cups granulated sugar
  14. ½ cup sea salt
  15. ¼ cup Cointreau or other triple sec
  16. 1 bag baby carrots (or about 6 carrots sliced into small pieces)
  17. 2 bags of pre-cut cauliflower florets (or 1 head)
  18. 4 half-pints jars for carrots
  19. 4 half-pints jars for cauliflower
  20. 1 quart jar for cauliflower
Instructions
  1. In a large saucepan, combine the fennel and coriander seeds, allspice berries, clove, anise seeds and cinnamon stick; toast over moderate heat until fragrant, 1 – 2 minutes. Sweet Pickled Carrots and Cauliflower spices
  2. Transfer to a small bowl to cool. Stir in the fennel pollen, bay leaf and crushed red pepper.
  3. Wrap the spice mixture in a double layer of cheesecloth and tie with kitchen string or use a spice ball like I did (thanks, Dad).
  4. Add the water to the saucepan along with both vinegars and the sugar, salt and Cointreau.
  5. Add the spice bag and bring to a boil, stirring to dissolve the sugar. Cover and simmer over moderate heat for 5 minutes.
  6. Add the carrots to the simmering liquid and cook until just tender (2-3 minutes). Transfer carrots to a bowl to stop the cooking.
  7. Repeat the process with the cauliflower and transfer to a separate bowl. Discard the spices and let the pickling liquid cool.
  8. Pack the pickles into jars. Pour the pickling liquid over the carrots and cauliflower. Sweet Pickled Carrots and Cauliflower jars
  9. Cover and refrigerate the pickles overnight.
  10. Drain the carrots and cauliflower before serving. Sweet Pickled Carrots and Cauliflower hors doeuvresOh, so good.
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calories
218
fat
1g
protein
7g
carbs
46g
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Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/

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