Sweet and Sour Pickled Vegetables

I love summer shopping!  This pickle came together when I found beautiful cauliflower, great organic colourful carrots, fennel and shallots, all locally grown, all calling out to be pickled!  Perfect as a hostess gift…

This recipe makes about three 500ml jars.

1 2/3 cups white balsamic vinegar
3/4 cup      cider vinegar
1/2 cup      brown sugar
4                bay leaves
10              peppercorns
1/2 tbsp     coriander seeds
1 tbsp        kosher salt
150 gr        shallots, peeled
1                small cauliflower, broken into flowerettes
1/2 lb         baby carrots, trimmed and cut into 4″ lengths
1                fennel bulb, trimmed and sliced


Pour the vinegars into a large pan with 1 cup of water and add the sugar, bay leaves, peppercorns, coriander seeds and salt.  Bring slowly to a boil and add the shallots.  Cook for 2 minutes, then add the cauliflower and carrots.  Stir into the liquid and cook 1 1/2 minutes, then stir in the fennel.  Cook for another 1 1/2 minutes, then remove from heat.

Using a slotted spoon, transfer the vegetables into the warm sterilized jars.  Pour in the hot vinegar to cover the vegetables completely.  Cover the jars and process in a boiling water bath for 10 minutes.  Wait at heat two weeks before opening to allow the flavours to meld.

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