Quick Pickles: Turmeric & Mustard Seed Cauliflower and Carrot & Ginger
I grew up with a jar of my mum's spicy pickled onions always somewhere in the kitchen. I have very fond memories of eating them with a plate of cheese and biscuits, or alongside a simple salad, where their sharpness and heat could make even the most ordinary meal feel a little more interesting.
I've always loved what a good pickle can do. A few crisp slices tucked into a sandwich, scattered through a salad or piled into a grain bowl bring a lovely contrast of texture and acidity. They work particularly well with anything rich or creamy, and I find myself reaching for them more often than I expect.
After sharing my classic dill cucumbers and pickled red onions, I thought it was time to try a couple of other variations. These turmeric and mustard seed cauliflower pickles and carrot and ginger pickles are both incredibly easy to make, using the same simple vinegar brine with a few different ingredients to give each jar its own character.
The cauliflower has a gentle warmth from the mustard seeds and turmeric, while the carrots have a lovely freshness from the ginger. I pour the hot brine over the cauliflower, but allow it to cool before pouring it over the carrots, which helps them retain some of their crunch.
Both are lovely to have ready in the fridge, adding a little acidity, texture and flavour to everyday meals.
Turmeric & Mustard Seed Cauliflower Pickles
Makes approximately 1 x 580ml jar
Ingredients
Approximately 300g cauliflower, cut into small florets
1 tsp mustard seeds
¼ tsp ground turmeric
For the brine
200g white vinegar
100g water
50g sugar
25g salt
Method
1. Prepare the jar. Pack the cauliflower florets into a clean 580ml glass jar, distributing the mustard seeds and turmeric between the florets.
2. Make the brine. Combine the vinegar, water, sugar and salt in a small saucepan. Heat gently, stirring until the sugar and salt dissolve, then bring to a gentle simmer.
3. Add the hot brine. Carefully pour the brine over the cauliflower, ensuring the florets are completely submerged.
4. Cool and refrigerate. Allow the jar to cool, then seal and refrigerate. Leave for at least 24–48 hours before tasting to allow the flavours to develop.
Carrot & Ginger Quick Pickles
Makes approximately 1 x 580ml jar
Ingredients
3–4 medium carrots, peeled into ribbons or cut into thin batons
15g fresh ginger, peeled and thinly sliced
For the brine
200g white vinegar
100g water
50g sugar
25g salt
Method
1. Prepare the jar. Pack the carrot ribbons or batons into a clean 580ml glass jar, tucking the ginger slices between them.
2. Make the brine. Combine the vinegar, water, sugar and salt in a small saucepan. Heat gently, stirring until the sugar and salt dissolve, then bring to a gentle simmer.
3. Cool the brine. Remove from the heat and allow the brine to cool to room temperature. I prefer using cooled brine for carrots to help them retain some of their crunch.
4. Add the brine. Pour the cooled brine over the carrots and ginger, ensuring everything is completely submerged.
5. Refrigerate. Seal and refrigerate. Leave for at least 24 hours before tasting to allow the flavours to develop.
How I like to use them
Keep a jar in the fridge and add them wherever you think a little brightness would be welcome. The cauliflower is lovely alongside curries, roasted vegetables and grain bowls, while the carrot and ginger pickles are particularly good in sandwiches, wraps and salads.
Both are also delicious alongside hummus, cheese and crackers, or served as part of a simple lunch platter.
They're a small thing to have ready, but one that can make an everyday meal feel considerably more interesting.
Storage
These are refrigerator pickles, not shelf-stable preserves. Keep them refrigerated in sealed jars, with the vegetables submerged in the brine, and always use a clean utensil when serving.
Because storage life can vary depending on preparation and handling, assess the flavour and texture as they mature and discard if you notice any signs of spoilage.