Both my boys love pickled cucumbers, so I came up with a new pickled vegetable recipe, pickled cauliflower and carrots. It's based on the Italian recipe for Giardiniera, meaning "from the garden."
I think you will love this twist on traditional pickles!
Pickled Cauliflower and Carrots
1 cup vinegar
1/2 cup water
1 tablespoon kosher salt
2 tablespoons sugar
2 cloves garlic, smashed
3 bay leaves
pinch of red pepper flakes
1 small head cauliflower, cut into small florets
1 carrot, sliced thinly
Combine the vinegar, water, salt and sugar in a microwave safe pyrex or other container. Heat on high for 1-2 minutes, or until the sugar is dissolved. Stir well.
Add the garlic, bay leaves and red pepper flakes. Stir again.
In a large bowl or jar, add the cauliflower and carrots, (or by all means, add other veggies as well--we like mild peppers too) and pour the marinade over the veggies.
Refrigerate for 24 hours. Use as needed, lasts for up to 4 weeks in your refrigerator.
Life is sweet,