PICKLING CAULIFLOWER RECIPE RECIPES

Name: Pickled Cauliflower
Total time: 18 h 10 min
Yield: 4 pints, 4 serving(s)
Ingredients: 2 large cauliflower heads; 2 cups white pearl onions; 1 cup pickling salt; 1 cup sugar; 3 cups white vinegar; 2 tablespoons white mustard seeds; 1 tablespoon celery seed; 1 small hot pepper

PICKLED CAULIFLOWER RECIPE - FOOD.COM

Pickled Cauliflower Recipe - Food.com image

Make and share this Pickled Cauliflower recipe from Food.com.

Total Time 18 hours 10 minutes

Prep Time 0S

Yield 4 pints, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 large cauliflower heads
2 cups white pearl onions
1 cup pickling salt
1 cup sugar
3 cups white vinegar
2 tablespoons white mustard seeds
1 tablespoon celery seed
1 small hot pepper

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.

Nutrition Facts : Calories 406, FatContent 2.5, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 28434.2, CarbohydrateContent 85.5, FiberContent 12.8, SugarContent 65, ProteinContent 10.9

QUICK-PICKLED CAULIFLOWER RECIPE | BON APPÉTIT

Quick-Pickled Cauliflower Recipe | Bon Appétit image

Sure, pickled cucumbers are great. But have you tried pickled cauliflower? Its crunchy brightness makes for an ideal counterpoint to rich dishes.

Provided by Bryant Terry

Yield Makes 2 quarts

Number Of Ingredients 11

Ingredients

1 large head of cauliflower (any color), cut into 1"–1½" florets (about 4 cups)
2 Scotch bonnet or habanero chiles
2 large garlic cloves, lightly crushed
2 tsp. black peppercorns
2 tsp. coriander seeds
4 cups unseasoned rice vinegar
¼ cup fresh lime juice
1 cup raw sugar
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
2 Tbsp. bourbon
Two 1-quart heatproof glass jars

Steps:

Divide cauliflower, chiles, and garlic evenly between jars.
Toast peppercorns and coriander in a dry small saucepan over medium-low heat, shaking pan occasionally, until fragrant, about 3 minutes.
Add vinegar, lime juice, sugar, salt, and 2 cups water to pan, increase heat to high, and bring mixture to a boil. Reduce heat to medium and simmer, stirring often, until sugar and salt are dissolved, about 3 minutes. Remove from heat and stir bourbon into brine.
Carefully pour hot brine over vegetables (vegetables should be submerged). Seal jars and let cool. Transfer jars to refrigerator; let chill at least 1 day before serving. Do Ahead: Cauliflower can be pickled 3 days ahead. Keep chilled.

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