At the end of the week I had carrots and a cauliflower that were getting old and I just happened to get Food & Wine’s recipe this very day in my email for Sweet Cauliflower and Carrot Pickles so I thought I should make this recipe. I changed a few things…not really to change but only due to what I had at home. This pickling recipe is very different from any other pickling that I have done. I used much more spices and different spices than what I think of for pickling. I also didn’t use some things that I always use for pickling like garlic and black peppercorns….SEE I said it was different! Serving size is extra hard to tell on this one….I’m guessing at least 6 servings.

Ingredients for around 6 servings

1 Tablespoon fennel seeds

1 Tablespoon coriander seeds

1 teaspoon allspice berries

1 whole clove

1/2 teaspoon anise seeds

1 2in cinnamon stick – broken

1 Tablespoon fennel pollen

1 bay leaf

1/2 teaspoon crushed red pepper

6 cups water

2 cups white vinegar

1 1/2 cups sugar

1/2 cup + 2 Tablespoons kosher salt

6 carrots sliced diagonally 1/4 inch thick

1 head cauliflower cut in 1 1/2 inch florets

Directions

Either in a sauce pan on moderate heat (till fragrant) or microwave (45 seconds till fragrant) combine the fennel seeds, coriander seeds, allspice berries, clove, anise seeds, and cinnamon stick. After it cools put it in a small bowl and add the fennel pollen, bay leaf, and crushed red pepper. Wrap well in cheesecloth. ( I used two tea balls I think that is easier)

Add water, vinegar, sugar, and salt to a sauce pan. Add spice bag or balls. Bring to a boil and then simmer for five minutes.

Add carrot slices to boiling mixture. Boil only up to three minutes or until carrots barely tender. Remove carrots. Then add cauliflower and boil the cauliflower till barely tender also up to three minutes. Then remove cauliflower. Toss the spice bag. Let liquid cool to room temperature. Pour the liquid (when cool) over the vegetables. Cover and refrigerate overnight. Drain the vegetables to serve.

A Special Thanks to Food & Wine Magazine for their recipe.