Pickled Chile Cauliflower Recipes

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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

SPICY QUICK-PICKLED CAULIFLOWER



Spicy Quick-Pickled Cauliflower image

Simple spicy pickled cauliflower is perfect for snacking but also good in a salad, on a sandwich, or in Bloody Marys. The hardest part of this recipe is the wait.

Provided by Soup Loving Nicole

Time P1DT1h20m

Yield 12

Number Of Ingredients 9

1 (2 pound) cauliflower, trimmed and cut into florets
1 tablespoon minced garlic
2 teaspoons crushed red pepper flakes
1 teaspoon mustard seeds
½ teaspoon whole black peppercorns
2 cups distilled white vinegar
2 cups water
1 tablespoon sea salt
1 teaspoon white sugar

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.

Nutrition Facts : Calories 24.7 calories, Carbohydrate 4.9 g, Fat 0.2 g, Fiber 2.1 g, Protein 1.7 g, Sodium 464.1 mg, Sugar 2.2 g

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