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Pickled Carrots and Cauliflower

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< 1 min read
Summary

Pickling is super easy and takes minutes to prepare yet adds lots of flavor to sandwiches, salads, and grain bowls. What’s more, you can use just about any type of vegetable to pickle. (Pro-tip: garden veggies make the best pickled vegetables, especially when you have an abundance of them!) Enjoy this versatile, tasty, and crunchy treat on meals and as a snack throughout the week.

Yields2 ServingsPrep Time10 minsTotal Time10 mins

Ingredients

 1 cup carrots (thinly sliced on a mandoline)
 1 cup cauliflower (cut into 1” florets)
 ¼ small onion (thinly sliced on a mandoline)
 ½ cup organic rice vinegar (unsweetened)
 1 medium garlic clove (minced)
 1 tbsp fresh ginger (minced)
 1 jalapeño (thinly sliced, optional)
 ¼ tsp dried oregano
 1 tbsp pure maple syrup (optional, +1 Tbsp as desired)
 ¼ tsp salt (optional)
 ¼ cup cilantro (chopped, optional)

Directions

1

To prepare the pickled vegetables, in a medium bowl, add all the ingredients and toss together well. Allow to pickle for at least one hour or overnight in the refrigerator.

2

Store in a sealed container in the refrigerator for up to one week.

Chef's Notes

Substitutions
Use other vegetables in place of the carrots and cauliflower, such as red peppers, okra, radish, cucumber, or anything else from your garden!

Instead of rice vinegar, use another type of vinegar like red wine vinegar or apple cider vinegar. The idea here is to have an acid so any acidic kinds of vinegar would work.

Instead of cilantro, use parsley, basil, chives, or dill.

Sugar-free
Omit the maple.

Add water to date paste to make it a maple-like consistency, and add a tablespoon of date paste in place of maple syrup.

How to use the pickled carrots and cauliflower
Make a hummus wrap and add the pickled veggies.

Add to a veggie burger.

Enjoy as part of a grain bowl.

Make into tacos with beans, greens, and avocado.

Top on avocado toast.

Enjoy as a crunchy snack by themselves.

Display as crudites alongside hummus or another veggie dip.

Ingredients

 1 cup carrots (thinly sliced on a mandoline)
 1 cup cauliflower (cut into 1” florets)
 ¼ small onion (thinly sliced on a mandoline)
 ½ cup organic rice vinegar (unsweetened)
 1 medium garlic clove (minced)
 1 tbsp fresh ginger (minced)
 1 jalapeño (thinly sliced, optional)
 ¼ tsp dried oregano
 1 tbsp pure maple syrup (optional, +1 Tbsp as desired)
 ¼ tsp salt (optional)
 ¼ cup cilantro (chopped, optional)

Directions

1

To prepare the pickled vegetables, in a medium bowl, add all the ingredients and toss together well. Allow to pickle for at least one hour or overnight in the refrigerator.

2

Store in a sealed container in the refrigerator for up to one week.

Pickled Carrots and Cauliflower