
Pickling is a fantastic way to preserve vegetables while enhancing their flavour profile, and cauliflower is no exception. This crunchy, versatile vegetable can be transformed into a tangy, delicious pickle that makes for a perfect side dish, or addition to salads and ramen dishes.
This recipe is not only simple but also allows for customisation. Feel free to experiment with different Seasonings or add other vegetables, such as carrots or bell peppers, to create your unique pickled medley.
MAKES: 2 Large Jars
Pickle Cauliflower Recipe
You will need...
You will need
2 x 500ml Mason Jars
Ingredients
500ml white vinegar
500ml cold water
2 tablespoons sugar (or agave/liquid sweetener)
1-2 bay leaves
1 small head of cauliflower, cut into small florets - choose a fresh, firm head of cauliflower. Look for one that is free from blemishes.
2 tablespoons Great Northern Spice Co Chinese Salt N Pepper Seasoning
2 tablespoons Great Northern Spice Co Louisiana Red Cajun Seasoning
How to pickle
Make sure your Mason jars are sterilised before pickling. To sterilise your jars and lids, boil them in water for 10 minutes.
Add 2 tablespoons of Chinese Salt N Pepper Seasoning in to one jar and 2 tablespoons of Louisiana Red Cajun Seasoning in to the other jar.
Place the vinegar, water, sugar or sweetener into a pan and place on a medium to high heat and leave to boil until the sugar/sweetener has dissolved completely.
Next, wash the cauliflower thoroughly under cold water. Remove the leaves and cut the head into bite-sized florets. This helps ensure even pickling and makes them easier to eat.
Put half of the cauliflower in each jar along with 1 bay leaf per jar.
Pour the hot vinegar mixture over the cauliflower and leave to cool completely.
Once cool, add the lids to the jars and give them a good shake to ensure the spices are thoroughly mixed.
Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on the jars and seal them tightly. Allow the jars to cool to room temperature before transferring them to the fridge.
For the best flavour, let the pickled cauliflower sit in the refrigerator for at least 24 hours before consuming.
Take a photo and share it with us on social by tagging @greatnorthernspiceco
Thank you to our friends over at The Intolerant Baker for this fantastic recipe.
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