Cauliflower Pickles 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.

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.

CAULIFLOWER PICKLES

Steps:

• Sterilize 3 pint/500 ml mason jars and their lids (See Cook's Notes.)
• Place a large pot onto the stove top and add the vinegar, sugar, ginger, cloves, coriander, cumin, fennel, fenugreek, mustard seeds, smoked paprika, peppercorns, salt, cardamom and garlic. Turn the heat to medium and bring to a boil. Boil until the sugar has dissolved, about 3 minutes. Add the cauliflower, carrots, chilies and onion, and bring back to a boil. Reduce the heat to medium and let simmer for 5 minutes.
• Carefully spoon the vegetables evenly into the sterilized jars, sliding a chili into each jar, and then top with the hot vinegar. Place the lids firmly in place and leave on a counter top to cool completely. Store the jars in the fridge for up to 1 month.

PICKLED CAULIFLOWER

Steps:

• Process 4 pint mason jars and lids per canning instructions (from a canning book). Put 1/4 teaspoon cumin, 1/2 teaspoon each of coriander and fennel in to each of the 4 pint jars. Toss the cauliflower and the peppers together and pack them tightly into the jars.
• In a nonreactive pan, bring the vinegar, water, and salt to a boil. Pour the liquid over the cauliflower, leaving 1/2 inch headspace. Close the jars with two piece lids and process the jars for 10 minutes in a boiling water bath (again use a canning book for complete instructions).
• Store the jars in a cool, dry, dark place for at least 3 weeks before eating. After opening store in the refrigerator.

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.