by Ripe Deli April 20, 2019

Turmeric Spiced Cauliflower +

Carrot Pickles

 

Makes 2 x 1 Litre Jars

VEGAN, GF, DF

 

2x 1 Litre PRESERVING JARS

6 CARROTS, peeled and cut into thin sticks

½ CAULIFLOWER, sliced into small bite sized florets

 

PICKLING LIQUID

3 cups (750ml) APPLE CIDER VINEGAR

1 cup (250ml) WATER

1 cup (225g) RAW SUGAR or COCONUT SUGAR

4cm piece, FRESH TUMERIC, thinly sliced

2cm piece, FRESH GINGER, thinly sliced

2tsp PICKLING SPICES

2tsp CURRY POWDER

2tsp CUMIN SEEDS

 

METHOD

Sterilise your jars by filling them with freshly boiled hot water then, after a few minutes, carefully tip out the hot water. Soak the lids in hot water as well.

 Tightly pack each type of vegetable separately into a sterilised jar.

 Place all the ingredients for the pickling liquid into a large saucepan. Place over a high heat and bring to a rolling boil.

 Pour the boiling hot pickling liquid and spices over the vegetables. The pickling liquid should completely cover the vegetables.

 Note: If you need more liquid you can just heat up a little more cider vinegar and water with some sugar and pour it over the top. Seal the jars with a tight fitting sterile lid. These pickles are ready to eat in a couple of days, if you can wait that long! Store them in the refrigerator.

 

Taken from: Ripe Recipe Book – A Third Helping

 

 



Ripe Deli
Ripe Deli

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