Besides the fact that it’s way colorful and pretty, this stuff also makes a terrific low-cal snack or Happy Hour treat (especially for those of us who like to indulge in things like Cookie Dough Cupcakes and Candied Bacon).
The recipe comes from the folks at Fine Cooking magazine. It’s not your typical pickle recipe. This one involves some funky but wonderful spices like cumin, coriander and mustard seeds. Their flavors come alive when they are toasted briefly in a heated saucepan.
Here are some more goodies that get added to the brine, along with garlic, ginger, onion and cider vinegar.
Your veggies are stuffed into a jar (or a big glass bowl). I suppose you could always just pickle cauliflower… or only carrots… but they’re so pretty to mix them all together.
The hot, hot brine is poured over the top. Let those veggies soak in the brine until it is totally cooled off. Then close the lid and refrigerate it. The veggies get to chill out and pickle themselves for two days before they’re ready for tasting. And then… they are pickled! These babies will be delicious to munch on for two weeks in your refrigerator. If you’re interested in “canning” them for a longer shelf life, see the original recipe on the Fine Cooking website for instructions on how to do so. I’m pretty sure you won’t need them to last longer than two weeks though. They’re delicious and crispy, and they have that wonderful pickled flavor along with the interesting array of added spices.
