Hungarian Hot And Spicy Pickled Cauliflower Recipes

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HOT & SPICY, PICKLED CAULIFLOWER



Hot & Spicy, Pickled Cauliflower image

Provided by Hayley Ryczek

Number Of Ingredients 9

2 medium heads cauliflower (broken into bitesized pieces)
6 banana peppers (sliced or whole)
6 cloves Garlic (peeled)
3 teaspoons mustard seed
3 teaspoons Whole Black Peppercorns
8 cups Apple Cider Vinegar
8 cups Water, filtered
1 cup Sea Salt
canning jars with 2-piece lids

Steps:

  • Combine vinegar, water and sea salt in a pot and bring to a simmer
  • Pack sterilized jars with cauliflower, hot pepper, garlic clove, mustard seed and black peppercorns
  • Fill jars with hot brine, leaving 1/2 in headspace & remove air bubbles
  • Clean jar rims, and secure two-piece lids
  • Process 10 minutes in a boiling water bath.

HUNGARIAN HOT AND SPICY PICKLED CAULIFLOWER



Hungarian Hot and Spicy Pickled Cauliflower image

Very hot and spicy pickled cauliflower pieces.

Provided by Kimberly D. B. Woodward

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 30m

Yield 39

Number Of Ingredients 14

4 cups distilled white vinegar
4 cups water
½ cup sea salt
1 head cauliflower, broken into florets
3 hot chile peppers, sliced lengthwise
3 cloves garlic, minced, divided
1 tablespoon mustard seed, divided
1 tablespoon whole black peppercorns, divided
1 tablespoon coriander seeds, divided
1 tablespoon dill seeds, divided
1 tablespoon allspice berries, divided
1 ½ teaspoons red pepper flakes, divided
3 bay leaves
3 1-quart canning jars with lids and rings

Steps:

  • Combine vinegar, water, and salt together in a pot; bring to a simmer.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack each jar 1/3 the cauliflower, 1 hot pepper, 1 minced garlic clove, 1 teaspoon mustard seed, 1 teaspoon peppercorns, 1 teaspoon coriander seed, 1 teaspoon dill seed, 1 teaspoon allspice berries, 1/2 teaspoon red pepper flakes, and 1 bay leaf. Pour vinegar mixture into the jars, filling to within 1/2-inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 9.3 calories, Carbohydrate 1.7 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.5 g, Sodium 1088.8 mg, Sugar 0.6 g

HUNGARIAN HOT AND SPICY PICKLED CAULIFLOWER



Hungarian Hot and Spicy Pickled Cauliflower image

Very hot and spicy pickled cauliflower pieces.

Provided by Kimberly D B. Woodward

Categories     Pickles

Time 30m

Yield 39

Number Of Ingredients 14

4 cups distilled white vinegar
4 cups water
½ cup sea salt
1 head cauliflower, broken into florets
3 hot chile peppers, sliced lengthwise
3 cloves garlic, minced, divided
1 tablespoon mustard seed, divided
1 tablespoon whole black peppercorns, divided
1 tablespoon coriander seeds, divided
1 tablespoon dill seeds, divided
1 tablespoon allspice berries, divided
1 ½ teaspoons red pepper flakes, divided
3 bay leaves
3 1-quart canning jars with lids and rings

Steps:

  • Combine vinegar, water, and salt together in a pot; bring to a simmer.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack each jar 1/3 the cauliflower, 1 hot pepper, 1 minced garlic clove, 1 teaspoon mustard seed, 1 teaspoon peppercorns, 1 teaspoon coriander seed, 1 teaspoon dill seed, 1 teaspoon allspice berries, 1/2 teaspoon red pepper flakes, and 1 bay leaf. Pour vinegar mixture into the jars, filling to within 1/2-inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 9.3 calories, Carbohydrate 1.7 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.5 g, Sodium 1088.8 mg, Sugar 0.6 g

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