Tangy Cabbage and Cauliflower Pickle

Ingredients

Salt

1 tablespoon

Red chili flakes

1 teaspoon (adjust for spice preference)

Turmeric

1 teaspoon

Mustard seeds

1 tablespoon

Sugar

2 tablespoons

White vinegar

1 cup

Carrots

2 medium, julienned

Cauliflower

1 small head, cut into florets

Cabbage

1 small head, shredded

Instructions

1. In a large mixing bowl, combine the shredded cabbage, cauliflower florets, and julienned carrots. Toss well to evenly distribute the vegetables.
2. In a small saucepan, combine the white vinegar, sugar, mustard seeds, turmeric, red chili flakes, and salt. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture reaches a gentle simmer.
3. Once simmering, carefully pour the hot vinegar mixture over the cabbage, cauliflower, and carrots. Toss the vegetables thoroughly to ensure they are well coated with the spicy vinegar blend.
4. Cover the bowl with plastic wrap or a lid and allow it to sit at room temperature for at least 2 hours. For the best flavor, refrigerate overnight to let the spices meld together.
5. Serve the Cabbage and Cauliflower Pickle chilled as a refreshing side dish or zesty condiment alongside grilled meats, sandwiches, or rice dishes.