Twenty6 purple pickled cauliflower
Twenty6 purple pickled cauliflower
Rating: (1 rated)
Recipe Yield: Total time: 30 minutes, plus pickling time | Serves 16
2 pounds purple cauliflower, about 1 large head 1 tablespoon plus 1 teaspoon pickling spice 2 teaspoons red pepper flakes 2 2/3 cups water 1 1/3 cups distilled white vinegar 1/4 cup seasoned rice vinegar 1 cup sugar 1/4 cup kosher salt 1 clove garlic, smashed 2 sprigs fresh dill

Step 1 Trim the cauliflower into florets, discarding the core, large stems and leaves. Set aside.

Step 2 Place the pickling spice and red pepper flakes in cheesecloth and tie to make a secure but loose bundle, or sachet. Set aside.

Step 3In a medium pot, combine the water, white and rice vinegars, sugar, salt, garlic and dill, along with the pickling spice sachet. Heat the mixture over medium-low heat, stirring occasionally until the sugar and salt dissolve. The mixture should not come to a simmer, but a light steam will begin to roll from the top of the liquid.

Step 4Remove from heat and set the liquid aside to cool for 5 minutes, then pour the warm liquid over the cauliflower florets. Place a weighted object, such as a small plate, over the florets to keep them submerged, then place the bowl in the refrigerator to chill for a minimum of 12 hours.

Step 5Store the cauliflower, chilled and submerged in brine, for up to 2 weeks. For a longer shelf life, use a traditional canning method.

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