Cauliflower Cucumber Pickles Recipes

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.

DELICIOUS GOLDEN MUSTARD PICKLES

Steps:

• Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
• Place in a large stockpot, along with cucumbers, onions, red and green peppers.
• Sprinkle with 1/2 cup pickling salt; cover with cold water.
• Set aside in cool spot (do not refrigerate) for 12 hours.
• Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
• Set the veggies aside.
• Rinse the pot.
• Add 4 cups of vinegar; bring to boil over medium heat.
• Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
• Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
• Add the veggies, stir to coat.
• Bring to a boil, stirring gently.
• Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
• Cover with warm discs; screw on bands fingertip tight.
• Process in boiling water canner for 10 minutes.
• Remove, and let cool on rack.

MUM'S SWEET MIXED PICKLES

Steps:

• 1. Wash and floret caulifower, peel off any dry layers from onions, cut cucumbers and place them all into a large enamel canner. Mum used to slice the cucumbers in quarters - lengthwise, then cut those quarters into 1" pieces.
• 2. Brine: Boil one gallon of water then add 1 cup of pickling salt to it. Pour hot over vegetables and cover.
• 3. Day 2: Change brine (do not rinse vegetables)
• 4. Day 3: Change brine (do not rinse vegetables)
• 5. Day 4: Drain brine and cover vegetables with boiling water and 1 tablespoon of alum. (do not rinse vegetables)
• 6. Day 5: Drain and thoroughly wash vegetables under cold water. Pack vegetables into sterilized jars. Fill them to the neck of the jars.
• 7. Syrup: In a pot, add sugar, vinegar and pickling spice. Boil 5 minutes, pour over vegetables and seal jars.

PICKLED CUCUMBERS IN VINEGAR- EASY RECIPE

Steps:

• Wash and drain cucumbers. Sterilize jars. Here is a link about how to do that properly.
• Fill up the jars with the cucumbers and add garlic cloves, black peppercorns, 1/4 teaspoon of dried dill, and slices of horseradish in between.
• In a big pot, bring vinegar to a boil together with salt and sugar. Boil for only 2-3 minutes, then add the bay leaves, thyme, and mustard seeds. Set aside to cool for about 10 minutes.
• Pour the liquid over the cucumbers to fill the jars. Add 1-2 pieces of horseradish on top.
• Seal the jars and store them in a cool place above freezing temperature.
• These cucumbers will not ferment and will be perfect for the wintertime.

QUICK AND EASY PICKLED CAULIFLOWER

Steps:

• Divide the sliced cauliflower, and bells peppers evenly between 2 wide mouth pint mason jars.
• Add vinegars, water, garlic, sugar, salt, mustard seeds, coriander, peppercorns, and red pepper flakes to a small pot and bring to a boil over medium high heat.
• Once the mixture reaches a boil remove it from the heat and let it cool for 5 minutes before pouring it into each jar. Make sure you get an even distribution of spices in each jar.
• Let the mixture cool completely before screwing the lid on and placing the jars in the refrigerator. Let sit for 24-48 hours before eating.

QUICK PICKLED CUCUMBER RECIPE

Steps:

• Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
• Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
• Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).
• Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
• Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.

CAULIFLOWER CUCUMBER PICKLES

Steps:

• slice the cucumber into thin rounds. Sprinkle with salt and knead gently, squeezing out the excess water.
• Boil the cauliflower until just tender. Drain.
• Toss the cauliflower and cucumber with the remaining ingredients.

SWEET AND SOUR CAULIFLOWER PICKLE

Steps:

• Peel the onions, put in a very large mixing bowl.
• Wash, stem and seed the banana peppers. cut into thick rings 2 to 3 cm (1 inch) wide. Add to bowl.
• Wash, stem and seed the sweet peppers. Cut into chunks. Add to bowl.
• Wash the cauliflower. Cut off leaves and stalk. Cut into small florets; wash again. Drain well, add to bowl.
• Set bowl aside.
• Get a large pot and put on the stove top. Add the coriander seed, and toast it for a few minutes until it just starts to darken and release a bit of scent.
• Add everything from the water down to and including the mustard seed. Stir well, then bring to a boil, then lower to a simmer and let simmer for 3 minutes.
• Turn heat off.
• Pack veg into the jars you are using to within 3 cm (1 inch) of the top of the jar. That will tell you how many jars you are using.
• In each 1 litre (US quart) jar put 2 bay leaves, 2 cloves, 2 cloves garlic, and 1/4 teaspoon pickle crisp (optional.) (Half that for the half-litre / US pint jars.)
• Using a ladle, divvy the pickling solution out amongst the jars to within 2 cm (1/2 inch) headspace.
• If you are short of solution, zap some additional cider vinegar in microwave for 2 minutes to heat it, then use that to top up.
• Don't worry about all the seed ending up on top; as you debubble, they will get pushed down.
• Debubble.
• Process either size jar for 15 minutes.
• Let stand at least a week before opening.