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.
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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 flavored with warm spices and have a peppery bite from the turmeric, tang 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.
Ingredients needed (scroll down to recipe card for complete recipe):
- Cauliflower
- Carrots
- Garlic
- White vinegar – needs to be 5% acidity
- Water
- Pickling salt
- Seasonings (turmeric, coriander seeds, mustard seeds, black peppercorns, bay leaves)
- Crushed red pepper flakes – optional
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
How to serve Turmeric Pickled Cauliflower & Carrots
These pickled veggies are a great snack all on their own, but also served with:
- Charcuterie boards
- With Za’atar Chicken & Chickpeas
- 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.
Love pickles? Here are some more 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!
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NOTES:
- The crushed red pepper flakes are optional, but great if you like a little heat!
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.
Turmeric Pickled Cauliflower & Carrots
Equipment
- 2 16 oz. canning jars or a 32. oz canning jar
- liquid measuring cup
Ingredients
- 1 1/2 cups water
- 1 1/2 cups white vinegar 5% acidity
- 1 1/2 tablespoons pickling/canning salt
- 1 cup sliced carrot
- 2 cups cauliflower florets
- 2 garlic cloves slightly smashed
- 1 teaspoon ground turmeric
- 1 teaspoon yellow mustard seed
- 1 teaspoon coriander seed
- 2 teaspoons black peppercorns
- 2 dried bay leaves
- pinch crushed red pepper flakes optional
Instructions
- Bring water, vinegar, and pickling salt to a boil, stirring until the salt has dissolved. Set aside.
- Divide the carrot, cauliflower, garlic, turmeric, mustard seeds, coriander seeds, peppercorns, bay leaves, and crushed red peppers (if you're using them) equally to your pickling jar(s).
- 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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