Pickled Cauliflower and Carrots

Pickled Cauliflower and Carrots
Makes 12
Prep 15 m
Cook 4 m
Stand overnight



  1. 1 of 3 Bring a large pot of water to a boil. Add cauliflower and simmer 1 minute. Add carrots and garlic, simmer 1 more minute and drain.
  2. 2 of 3 In a small pot, combine remaining ingredients with 2 cups water. Bring to a boil and simmer 2 minutes, until sugar is dissolved.
  3. 3 of 3 Place vegetables in a large glass bowl or 2 one-quart glass jars. Pour pickling liquid on top. Cover and let stand on counter overnight. (If pickling longer, refrigerate after 1 day.)
Nutrition Information for Pickled Cauliflower and Carrots
Servings Per Recipe: 12
Per Serving: 2 g fiber, 5 g sugar, 0 g sat. fat, 8 g carb., 0 g Fat, total, 41 kcal cal., 1 g pro., 414 mg sodium