Cauliflower with red beet, horseradish, and cumin
Every time pickling season comes around, I try to add something different alongside the usual jars. Cauliflower with beetroot, cumin, and horseradish has become a recipe I repeat almost annually. The combination of crunchy cauliflower, colorful beetroot, and that specific cumin flavor caught my attention. I found the idea of using cumin from someone who tests many pickles, and honestly, I haven't omitted this ingredient since then. The result is a tangy vegetable with a subtle cumin flavor, perfect for winter. The juice that comes out can be drunk as is, especially if you prefer a tangy and slightly spicy taste.
Quick Info
Total time: approx. 45 minutes (plus 3 weeks for pickling)
Preparation time: 30-40 minutes
Cooking time: 5-10 minutes (for brine)
Servings: 1 jar of 15 liters (quantity can be adjusted)
Difficulty: medium
Recipe type: pickles, for the season
Ingredients
2 large cauliflowers
3-4 medium-sized beetroots
1 horseradish root (or 3 tablespoons of grated horseradish in vinegar)
Celery leaves (a few bunches, to taste)
20-30 grams of cumin seeds
50-80 grams of mustard seeds (about a handful)
10-20 peppercorns
1 liter of vinegar (9% acidity)
2 liters of water
600 grams of sugar
5-6 heaping tablespoons of non-iodized salt (about 1 tablespoon of salt per 1 kg of vegetables)
2-3 bay leaves
A few extra mustard seeds, peppercorns, and cumin seeds for the brine
Preparation Method
1. Clean the cauliflower, break it into suitable florets, and wash them well in cold water.
2. Peel the beetroot, wash it, and cut it into slices or rounds that are not too thick, so they fit easily in the jar or container.
3. Wash the celery leaves and leave them whole.
4. Peel the horseradish and cut it into sticks or use grated horseradish in vinegar (3 tablespoons are sufficient if you don't have fresh root).
5. Place a layer of mustard seeds, cumin seeds, peppercorns, horseradish, and celery leaves in the 15-liter jar.
6. Alternate arranging the cauliflower florets, beetroot slices, and celery leaves until the jar is full. Sprinkle cumin seeds, mustard seeds, and peppercorns between layers as you go. Continue until you finish the vegetables.
7. For the brine, put in a pot 1 liter of vinegar (9% acidity), 2 liters of water, 600 g of sugar, salt, bay leaves, a handful of mustard seeds, a few peppercorns, and a few more cumin seeds. Mix.
8. Boil the liquid until it comes to a boil, then turn off the heat. If you feel it lacks sugar (depending on how sour you like it), add more to taste and stir until dissolved.
9. Pour the hot brine directly over the vegetables in the jar, ensuring they are well covered.
10. To prevent the vegetables from floating to the surface, you can place a few clean wooden pieces on top in a cross shape, or if you have space, even a few bottles filled with water.
11. Put the lid on immediately and move the jar to a cool, dark place.
12. Let it pickle for about 3 weeks, after which the pickles are ready to consume.
Why I Make This Recipe Often
It’s one of the quickest pickles in terms of preparation, without complicated processes. It keeps well all winter, takes on a beautiful color from the beetroot, and has a distinct flavor due to the cumin and horseradish. I like to always have something tangy on the table, especially alongside meat or potato dishes.
Tips and Variations
Tips
Use special non-iodized salt for pickling, otherwise, the vegetables may soften or ferment improperly.
If you like a spicier taste, increase the amount of horseradish slightly.
Don’t skip the cumin; it greatly changes the final flavor.
For safety, always use perfectly clean containers.
Substitutions
If you don’t have fresh horseradish, jarred horseradish (in vinegar) works too.
Celery leaves can be omitted if you don’t like their aroma, but they add freshness.
The vinegar must be 9% for pickling – do not use lower concentrations or other types as it affects preservation.
Variations
It also works with small florets of broccoli, but the color won’t be as intense.
If you want, you can add a few sliced carrots, but do not change the proportions of cauliflower and beetroot.
For an extra flavor boost, you can add 1-2 cloves of garlic.
Serving Ideas
Serve as a side dish with roasts, stews, or cold platters.
The juice left from the pickles can be drunk as is or used to dress salads.
Frequently Asked Questions
1. How tangy are the pickles with this proportion of vinegar and sugar?
They are quite tangy, but the sugar tempers the taste. If you prefer sweeter pickles, adjust the sugar to taste.
2. Can I use jars instead of a large container?
Yes, you can also make them in smaller jars; just keep the proportion of liquid and ingredients. Layer them the same way.
3. What can I do if the brine doesn’t cover all the vegetables?
Quickly prepare extra brine from vinegar, water, sugar, and salt, in the same proportion, and top up.
4. Why do I need to put wooden pieces or water bottles on top of the vegetables?
Vegetables tend to float and dry out at the surface if not weighed down. The wood or bottles keep them submerged, preventing mold.
5. Can I reduce the amount of sugar?
You can, but the pickles will turn out more sour and less balanced in taste. I do not recommend removing all the sugar.
Nutritional Values
Estimation for 100 g of finished pickles:
Calories: 40-45 kcal
Protein: 1-2 g
Carbohydrates: 9-11 g (from vegetables and residual sugar)
Fat: under 0.5 g
Fiber: 2-3 g
The figures are approximate, as some sugar remains in the liquid that you do not consume entirely.
Storage and Reheating
Pickles keep well throughout winter if stored in a cool, dark place, in tightly sealed containers. They do not require reheating or further processing. Once the jar or container is opened, keep it in the refrigerator or a cool place and consume within 2-3 weeks. I do not recommend reheating or pasteurizing this recipe – it is consumed raw.
Ingredients: 2 large cauliflowers, 3-4 pieces of red beet, 1 root of horseradish (or a few tablespoons of grated horseradish in vinegar), celery leaves, 20-30 grams of cumin seeds, 1 liter of 90% acetic vinegar, 2 liters of water, 600 g of sugar, 5-6 tablespoons of salt (1 tablespoon of salt for 1 kg of vegetables), 2-3 bay leaves, peppercorns, mustard seeds.
