Tag: cumin

Quick Pickles – Cauliflower and Red Onions

Cauliflower and Red Onion Quick Pickles in mason jars

Quick pickles are popular, especially if you watch the food show competitions. It’s a quick and easy way to add a crunchy texture and boost flavor using acid, salt, sugar, herbs, and/or spices. This recipe for Quick Pickled Cauliflower and Red Onions uses fresh ginger and serrano chilies.

These quick pickles can be used within 20 minutes or so of a quick brine; simply use an ice bath* to quickly chill before serving. Store remaining pickles in jars with the brine. The pickles continue to soak up the brine and the vegetables soften a little over time.

I created this quick pickle recipe to go with the Za’atar Chicken and Quinoa Salad, the pungency of the pickles complements the dish nicely as does the crunchy texture.

*ice bath – fill a large bowl with ice and a little cold water. Place a smaller bowl with the pickled vegetables in the center. Stir occasionally to cool evenly.

How to Make Quick Pickles

Combine water, vinegar, sugar, garlic, chilies, salt, coriander and cumin seeds, ginger and salt in a medium-size saucepan over high heat, once it comes to a boil, lower the heat to a gentle boil and cook for 10 minutes.

Turn the heat off and stir in the cauliflower and onions. Let steep for 10 minutes.

Ladle the vegetables into jars and pour the brine over the vegetables. Strain the remaining liquid and divide the garlic, chilies, seeds and ginger evenly between the jars.

Cool, cover and refrigerate for up to 3 months.

To use immediately, fill a large bowl with ice and cold water, place a smaller bowl in the center and fill with the quick pickles. Stir frequently to chill evenly.

Watch the video here.

Cauliflower and Red Onion Quick Pickles in a mason jar

Print

Quick Pickled Cauliflower and Red Onions

Try this recipe for a quick and easy side for extra flavor and texture.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 cups
  • Category: Condiments

Ingredients

1 small cauliflower, trimmed and cut into small florets
½ medium red onion, thinly sliced
4 cups cold water
1 cup apple cider vinegar
¼ cup granulated sugar
¼ cup coarsely chopped cloves garlic, about 6 cloves
3 serrano chilies, halved or dried chilies
2 tablespoons coarse salt
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon diced fresh ginger, about a 1-inch piece

Instructions

Combine water, vinegar, sugar, garlic, chilies, salt, coriander and cumin seeds, ginger and salt in a medium-size saucepan over high heat, once it comes to a boil, lower the heat to a gentle boil and cook for 10 minutes.

Turn the heat off and stir in the cauliflower and onions. Let steep for 10 minutes.

Ladle the vegetables into jars and pour the brine over the vegetables. Strain the remaining liquid and divide the garlic, chilies, seeds and ginger evenly between the jars.

Cool, cover and refrigerate for up to 3 months.

Notes

To use immediately, fill a large bowl with ice and cold water, place a smaller bowl in the center and fill with the quick pickles. Stir frequently to chill evenly.

Keywords: Quick Pickles