Pickled Broccoli And Cauliflower Recipes

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CAULIFLOWER AND BROCCOLI PICKLES



Cauliflower and Broccoli Pickles image

From Judith Ferguson's book, Japanese Cooking. Cook time doesn't include the 3 hours refrigeration time. Mirin is fermented soy bean paste; it comes in a light or white variety, or dark, reddish color; a yellow variety is the most common. Mirin is a Japanese cooking wine. Miso is a soybean paste.

Provided by mersaydees

Categories     Cauliflower

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 teaspoon salt
1 small head cauliflower, cut in flowerets
4 ounces broccoli, cut in flowerets
1 tablespoon wasabi powder
6 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon black sesame seed

Steps:

  • Fill a large saucepan with water and bring to a boil. Add salt and the prepared vegetables. Cook for about 3 minutes. Drain and rinse with cold water. Leave to dry while you make the dressing.
  • Mix dressing ingredients together.
  • Toss vegetables with the dressing and refrigerate 3 hours before serving.

Nutrition Facts : Calories 50.4, Fat 0.7, SaturatedFat 0.1, Sodium 1874.2, Carbohydrate 7.3, Fiber 2.4, Sugar 2.3, Protein 5.1

SPICY PICKLED CAULIFLOWER



Spicy Pickled Cauliflower image

This has a mild pickling brine, but it comes with a little kick of spiciness to keep your taste buds interested. It's quick and easy, crisp, tangy, spicy, and delicious. This should last for about 3 to 4 weeks in the fridge.

Provided by lutzflcat

Time P2DT45m

Yield 12

Number Of Ingredients 10

2 cups water
1 cup seasoned rice vinegar (such as Nakano®)
¼ cup white sugar
2 tablespoons kosher salt
1 teaspoon ground turmeric
1 (2 pound) cauliflower, cut into florets
1 ½ teaspoons kosher salt
9 small Thai chile peppers, tops trimmed
6 cloves garlic, peeled
2 teaspoons whole black peppercorns

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.

Nutrition Facts : Calories 47 calories, Carbohydrate 11 g, Fat 0.2 g, Fiber 2.4 g, Protein 2.1 g, Sodium 1225.8 mg, Sugar 7.1 g

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