Pickled Cauliflower and Carrots
Verified by stevemur
Pickled Cauliflower and Carrots Preparation
Bring a large pot of water to a boil. Blanch cauliflower, onion and carrots for 1 minute. Do not overcook! Drain the vegetables and run cold water over them to cool and stop further cooking. Set aside in a large bowl.
In a smaller pot, bring vinegar, turmeric, garlic, salt, sugar and 2 cups of water to a boil. Stir to dissolve sugar, remove from heat and pour over the cauliflower mixture. Stir to turn all the cauliflower yellow (from the turmeric), cool, cover bowl and refrigerate overnight.
Keep in glass jars, refrigerated for 3 to 4 weeks.
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