Photo: Quentin Bacon
Yield: 8 cups (serving size: 1/2 cup)


+ Add To Shopping List
3 cups white vinegar
2 tablespoons light agave nectar
1 bay leaf
1/2 teaspoon celery seeds
1/2 teaspoon fennel seeds
2 tablespoons kosher salt
1 head cauliflower, cut into florets
3 carrots, peeled and sliced into coins
1/2 large orange bell pepper, seeded and cut into 1-inch pieces


1. In a large pot, bring 3 cups water to a boil with vinegar, agave, bay leaf, celery seeds, fennel seeds and salt.

2. Once brine is boiling, add vegetables and return to a boil. Remove from heat and allow vegetables and brine to cool to room temperature.

3. Strain mixture through a fine-mesh sieve, collecting liquid in a container below. Discard bay leaf and transfer pickled vegetables to 3 pint-size (500ml) sterilized glass jars with tightly fitting lids. Pour reserved vinegar mixture over vegetables. If liquid doesn't reach top of jars, add a little extra water or vinegar. The pickled vegetables will keep in the refrigerator for up to 2 weeks.

Created date

December 2013

Nutritional Information

Calories 30
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 379 mg
Calcium 16 mg