Pickled Cauliflower Recipes

SPICY PICKLED CAULIFLOWER

Steps:

• Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.
• Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.
• Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.
• Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.

PICKLED CAULIFLOWER

Steps:

• Wash the cauliflowers and break them into flowerettes.
• Scald, cool, and peel the onions.
• Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours.
• Drain, rinse in cold water, and drain again.
• Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil.
• Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender.
• Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal.

PICKLED CAULIFLOWER AND RED ONION

Steps:

• Bring a medium pot of water to a boil. Add the cauliflower and cook until crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pack the cauliflower, onion and garlic into a 1-quart jar.
• Make the brine: Combine the red wine vinegar, distilled white vinegar, 3/4 cup water, the sugar, 1 1/2 teaspoons salt, the coriander seeds and lemon zest in a small saucepan and bring to a boil. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

REFRIGERATOR PICKLES: CAULIFLOWER, CARROTS, CUKES, YOU NAME IT

Steps:

• In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
• In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
• Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.

PICKLED CHILE CAULIFLOWER

Steps:

• Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with cauliflower. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

SPICY QUICK-PICKLED CAULIFLOWER

Steps:

• Place cauliflower florets into a large canning jar. Add garlic, crushed red pepper flakes, mustard seeds, and peppercorns.
• Bring vinegar, water, sea salt, and sugar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until salt and sugar have dissolved, about 5 minutes.
• Pour mixture over the cauliflower mixture, seal, and let cool for 1 hour.
• Place jar in the refrigerator for 24 hours, shaking every 8 hours.