Best 2 Cauliflower Turnip And Carrot Pickle Recipes
Indulge in a delightful journey of flavors with our diverse collection of pickle recipes featuring cauliflower, turnip, and carrot. Embark on a culinary adventure with our classic cauliflower pickle, a harmonious blend of tangy and spicy notes. Experience the unique charm of our turnip pickle, where the sweetness of the turnips dances in perfect balance with the piquant spices. For a vibrant twist, explore our carrot pickle, a colorful symphony of flavors that will tantalize your taste buds. Each recipe is meticulously crafted to capture the essence of these vegetables, transforming them into delectable pickles that complement any meal.
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CAULIFLOWER, TURNIP AND CARROT PICKLE RECIPE
Make and share this Cauliflower, Turnip and Carrot Pickle Recipe recipe from Food.com.
Provided by indraniparui
Categories Asian
Time 30m
Yield 1 jar
Number Of Ingredients 8
Steps:
- Clean and cut vegetables into big pieces and boil for 5 minutes.
- Put in a basket to drain well and then dry with a clean cloth.
- Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
- Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
- Serve after 6 days.
- This pickle can be kept for 15 days.
Nutrition Facts : Calories 2508.2, Fat 226.4, SaturatedFat 33.3, Sodium 833.2, Carbohydrate 116.9, Fiber 39.4, Sugar 55.5, Protein 24.4
MIDEASTERN PICKLES TWO RECIPES TURNIP AND CAULIFLOWER
After many many years of fiddling with these, they are finally just like the ones in the middle eastern restaurants. You can make lesser amounts by dividing the recipes in half, but I make the large jars because everyone loves them.
Provided by Leos Mom
Categories Very Low Carbs
Time 1h
Yield 1 large jar, 40 serving(s)
Number Of Ingredients 11
Steps:
- For the turnip pickles. Brush the turnips clean and remove any spots but keep the colored skin as much as possible. Clean and peel the beet.
- Cut the turnips and beet into 2 inch pieces about 1/4 inch thick. Pack the turnips into a large jar with pieces of the beet placed every other layer. Make the brine with the 5 cups water, 2 1/2 cups white vinegar and the 2 1/2 Tablespoons kosher salt. Heat just until the salt is dissolved, just before boiling. Pour the brine over the turnips and beets, allow to cool, then store in the refrigerator. They are ready to begin eating in a couple days and keep for several weeks.
- For the cauliflower / cabbage pickles. Wash the cauliflower and cut into bite sized pieces. Wash the cabbage and cut into 2 inch pieces. Layer the cauliflower and cabbage, mixed, in a very large jar. Make the brine with the 6 1/4 cups water, 5 Tablespoons kosher salt and 3 1/4 cups white vinegar - AND the 2 1/2 teaspoons curry powder.
- Heat the brine until just the boiling point, then pour over the cauliflower and cabbage in the jar. Allow to cool. Refrigerate. They are ready to eat in a couple of days, and keep for several weeks.
Tips:
- Choose firm, unblemished vegetables for pickling.
- Cut vegetables into uniform pieces to ensure even cooking.
- Use a clean container for pickling to prevent contamination.
- Follow the recipe carefully, especially the instructions for sterilization and processing.
- Store pickles in a cool, dark place for best results.
Conclusion:
Pickling is a great way to preserve vegetables and enjoy them all year round. With a little planning and effort, you can create delicious and flavorful pickles at home. The recipes in this article provide a starting point for your pickling adventures. Experiment with different vegetables, spices, and herbs to create your own unique pickles.
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