If you’ve already figured out that the title of this post is a wink at an amazing Portlandia skit, then I love you.
It is just about the 3 year anniversary of my sweet husband putting together a pickling kit for my birthday!
For awhile I was pumping out pickled items left and right, sometimes even getting a little crazy with a jelly or jam, but after our move to LA I lost track of everything.
You may have read in my last post that I received a stack of cards that help usher you through breakups (or any hard time in your life really), and I saw a card that read “Pickle it!” and knew it was time.
I dug through the garage, found my pickling items, and put in an order for some fresh produce to work my magic on from Milk & Eggs! I ordered a purple cauliflower and bunch of colorful carrots in purple, orange, and yellow and they arrived on my doorstep in less than 48 hours.
Read on for the recipe!
I love gifting people with homemade pickles and jams. You can tie a ribbon around the top with a fork stuck in like I did or even put a square of scrap fabric between the metal pieces of the lid to add a fun pattern or color!
If you haven’t seen any of my posts on Milk & Eggs yet and you live in Southern California, you’re missing out. It’s basically a farmer’s market delivered to you front door, cutting out all middle men!
Get 40% off your first order here.
In the meantime, check out this yummy recipe and stay tuned for more just like it!
I’m dreaming about apple butter for fall… what do you think?
Pickled Curried Cauliflower and Carrots
Yields: 2 jars
- 1 cup apple cider vinegar
- 1 1/2 cups white vinegar
- 1 1/4 cups sugar
- 1/2 teaspoon black peppercorns
- 1 tablespoon curry powder
- 1 tablespoon mustard seeds
- 1 tablespoon salt
- 1 head cauliflower florets I used purple which makes this dish red!
- 5 small carrots, sliced
- Add vinegars, sugar, peppercorns, curry powder, mustard seeds, and salt to pot and bring to a boil.
- Add cauliflower and carrots to pot and again bring to a boil. Cook until desired softness. (I like mine a bit crispy.)
- Use slotted spoon to transfer veggies to jars, then funnel in brine until full.
- Let jar cool and transfer to fridge. These will last 3 weeks without the canning process.
- Preparation time: 5 minutes
- Cook time: 30 minutes
- Total time: 35 minutes