A vibrant, tangy mix of cauliflower, peppers, onions, and carrots—quick-pickled with mustard seed, celery seed, and long red chilies for that signature spicy zing. This no-fuss, refrigerator-friendly version delivers flavor and crunch in just 24 hours—no canning required.

It’s gut-friendly, liver-loving, and absolutely stunning on bowls, wraps, boards, or eaten straight from the jar.

Ingredients

Makes ~3 cups of pickled vegetables

Veggies:

• 2 cups cauliflower florets, chopped into small bite-size pieces
  
  
• 1 carrot, peeled and thinly sliced (or julienned)
  
  
• 1 small Cubanelle or field pepper, thinly sliced
  
  
• ½ red or yellow bell pepper, thinly sliced
  
  
• ½ Spanish onion, thinly sliced
  
  
• 1–2 long red chilies, thinly sliced on the diagonal (leave seeds in for more heat)
  
  

Brine:

• 1 cup rice vinegar (unseasoned)
  
  
• ½ cup water
  
  
• 1½ tablespoons organic cane sugar (or coconut sugar for deeper flavor)
  
  
• 1 teaspoon sea salt
  
  
• 1 teaspoon mustard seeds
  
  
• ½ teaspoon celery seeds
  
  
• ¼ teaspoon white peppercorns
  
  
• Optional: small pinch of chili flakes if you like extra spice
  
  

Before You Begin: Kitchen Safety Basics

• Wash hands and produce thoroughly.
  
  
• Use a clean glass jar—ideally run through a dishwasher or rinsed with boiling water.
  
  
• This is a refrigerator-only pickle: not shelf-stable. Keep it chilled and eat within 2 weeks.
  
  

Instructions

1. Prep the Veg:
   
   Wash and dry all vegetables. Cut into small, uniform pieces for even pickling.
   
   (Optional: lightly blanch the cauliflower and carrots for 30 seconds in boiling water, then plunge into ice water. This softens them slightly while keeping crunch.)
   
   
2. Layer in the Jar:
   
   In a clean 16 oz (500 mL) glass jar (or 2 smaller jars), add mustard seeds, celery seeds, and white pepper to the bottom.
   
   Pack in the chopped cauliflower, peppers, carrot, onion, and red chilies. Press gently to fit but don’t crush.
   
   
3. Make the Brine:
   
   In a small saucepan, heat the rice vinegar, water, sugar, salt, and chili flakes (if using). Simmer gently for 2–3 minutes until sugar and salt are fully dissolved. Remove from heat.
   
   
4. Pour the Brine:
   
   Carefully pour the hot brine over the vegetables in the jar, ensuring they’re fully submerged. Use the back of a spoon or clean utensil to release any air bubbles.
   
   
5. Cool & Store:
   
   Let cool to room temperature. Seal the jar and transfer to the fridge.
   
   Let pickle for at least 24 hours before serving for the best flavor (but they’ll be tasty after 4–6 hours in a pinch).
   
   
6. To Use:
   
   Scoop onto wraps, bowls, lentil patties, or enjoy as a tangy side to balance richer meals. Always use a clean utensil and keep submerged in the brine.
   
   

🥄 

Nourish Notes

• Red chilies add a warming thermogenic quality—ideal for circulation and luteal-phase cravings.
  
  
• Cauliflower, onion, and carrot are sulfur-rich and support estrogen metabolism.
  
  
• Rice vinegar is easier on digestion and gut lining than white vinegar.
  
  
• Naturally gluten-free, dairy-free, and sugar-adjustable—a bright, functional flavor boost for any phase of your cycle.
  
  

With Love & Nourishment,

The Nourish Kitchen