Turmeric Pickled Cauliflower & Carrots
Turmeric Pickled Cauliflower & Carrots – Pickled cauliflower and carrots infused with garlic, turmeric, and spices are the perfect tangy, crunchy addition to your meal. These refrigerator pickles are packed with flavor and super easy to make!
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Turmeric Pickled Cauliflower & Carrots are not only gorgeous, they’re super healthy and delicious too!
I first had this style of pickled vegetables in a wrap I got in a restaurant years ago.
They were softer because they probably weren’t as fresh, but I still remember how they tasted. This recipe for pickled cauliflower and carrots is inspired by the pickles in that wrap.
They’re full of warm spice and peppery bite from the turmeric, tangy from the vinegar brine, and have a wonderful tender-crisp texture.
These veggies are pickled in a brine with the super-spice, turmeric, which is known for aiding with inflammation in addition to helping with many other ailments.
Turmeric is also found in a lot of Indian dishes and it adds great flavor to these roasted carrots.
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Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):
- Cauliflower
- Carrots
- Garlic
- White vinegar
- Water
- Pickling salt
- Seasonings (turmeric, coriander seeds, mustard seeds, black peppercorns, bay leaves)
- Crushed red pepper flakes – optional
How to serve Turmeric Pickled Cauliflower & Carrots
These pickled veggies are a great snack all on their own, but also served with:
- Charcuterie boards
- Middle Eastern themed dinners
- Alongside cheese & crackers
- Middle Eastern Bowls with Spiced Beef
- In gyros, wraps, or pita sandwiches
- Indian-themed meals
How long are these pickled veggies good for?
When using best practices, these pickles should last 1-2 months in the fridge.
What area pickling best practices? Check out my pickle ebook below!
Looking for more pickle recipes? Here are some favorites:
- Pickled Mexican Hot Carrots
- Habanero Garlic Pickles
- Middle Eastern Pickled Turnips
- Garlic Dill Pickles (shown below)
My Quick Pickle Cookbook: 10 Easy Recipes + Bonus Pickling Guide (pictured below) is an eBook filled with 10 delicious pickle recipes all in one convenient location!
Flavorful Eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
NOTES:
- Need pickle jars? I like these large, wide mouth jars or for a smaller jar, I like these.
- The crushed red pepper flakes are optional, but great if you like a little heat!
Turmeric Pickled Cauliflower & Carrots
Equipment
- 2 16 oz. canning jars or a 32. oz canning jar
Ingredients
- 1 cup sliced carrot
- 2 cups cauliflower florets
- 2 garlic cloves slightly smashed
- 1 tsp. ground turmeric
- 1 tsp. yellow mustard seed
- 1 tsp. coriander seed
- 2 tsp. black peppercorns
- 2 dried bay leaves
- pinch crushed red pepper flakes optional
- 1 1/2 cups water
- 1 1/2 cups white vinegar 5% acidity
- 1 1/2 tbsp. pickling/canning salt
Instructions
- Bring water, vinegar, and pickling salt to a boil, stirring until the salt has dissolved. Set aside.
- Divide the carrot, cauliflower, turmeric, coriander seeds, mustard seeds, peppercorns, bay leaves, crushed red peppers if you're using them, and garlic cloves equally to your 2 pickling jars. If using one large, 32oz. jar, you can add everything to the jar.
- Pour the pickling liquid into a liquid measuring cup, then pour it into the jar(s) over the vegetables and spices, making sure everything is covered in liquid.
- Let the pickles sit on the counter and come to room temperature before putting the lids on, then refrigerate.
- The pickles are good in a day or two, and will continue to become more flavorful after a week. These pickles should last 1-2 months in the fridge. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
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