Cauliflower Pickle
40 minutes
887 reads
About Cauliflower Pickle
Pickles add an irresistible burst of flavor to our meals, especially during the winter season when cauliflowers are at their freshest and most abundant. Seeing the markets brimming with these crisp cauliflowers inspired me to prepare a homemade pickle that truly captures the essence of the season.
This Cauliflower Pickle is crafted without any preservatives, making it a wholesome and safe addition to your dining table. Infused with aromatic coriander, cumin, fennel, and onion seeds, each bite brings a delightful medley of Bengali homestyle flavors—perfect to enjoy with breakfast, lunch, or dinner.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
- 1 Cauliflower big sized
- 2 tbsp Coriander Seeds roasted
- 1 tbsp Cumin Seeds roasted
- 1 tbsp Onion Seeds roasted
- 1 tbsp Fennel Seeds saunf, roasted
- 1 tbsp Fenugreek Leaves methi dana, roasted
- 1/2 tsp Asafoetida hing
- 1 tbsp Chili Powder
- 1 tsp Turmeric Powder haldi
- 1 tbsp Mango Powder dry
- 1 tbsp Ginger dried
- 1 tbsp Vinegar white
- 1 tbsp Mustard black
- 1 tbsp Mustard Seeds white
- 2 cup Mustard Oil
- 1 tsp Sugar
- 1 tsp Salt or as per taste
Instructions
- Cut only small flowers from the cauliflower stem. Wash with salted water. Boil the flowers for a few minutes.
- Strain the flowers and dry in open in room temperature. Let dehydrate and mix the grounded roasted masala.
- Add salt, chili powder, mango powder, sugar, dried ginger powder, turmeric powder, vinegar and mustard oil. Mix together all ingredients cover the lid.
- Mix again and again 2-3 times in every one hour. Next day it will ready to serve. Fill in a jar and store.
Recipe Notes
Try to consume with in a month. If you want to store long time keep in fridge. It is made without preservatives.
Additional Tips
- For extra crunch, briefly blanch the cauliflower florets in boiling water for 1-2 minutes, then immediately transfer them to ice water to halt the cooking process and dry thoroughly before pickling.
- If you prefer a more pronounced tang, add a small amount of lemon juice or apple cider vinegar along with the traditional mustard oil for a brighter, sharper flavor profile.
- Store the pickle in a sterilized glass jar and keep it in a cool, dry place; letting it sit for at least 3-5 days before consumption allows the spices to meld and the flavors to deepen.
- For a spicy variation, add a few slit green chilies or a teaspoon of red chili flakes to the spice mix before pouring over the cauliflower.
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Recipe Nutrition
Calories: 388kcalCarbohydrates: 1gFat: 44gPolyunsaturated Fat: 13.2gMonounsaturated Fat: 26.4gSodium: 228mg
Geeta Biswas
Articles: 919
4 Comments
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This looks so appealing! Thanks for sharing.
Such a delicious dish! Thank you.
Such a great recipe! Can’t wait to try it.
This is so tempting! Thank you.