Cauliflower pickle
This cauliflower pickle is a tangy and vibrant addition to meals, featuring a blend of vinegar, spices, and garlic. The cauliflower florets are blanched and then submerged in a seasoned pickling brine for optimal flavor.
Cook time 15 min
Prep time 10 min
Ingredients:
1 cup vinegar2/3 cup sugar
1 tsp salt
1 tsp ground cumin
1 tsp turmeric powder
2 garlic cloves
1 bay leaf
1/2 cauliflower
Cauliflower pickle is a tangy and flavorful addition to any meal. This simple yet delicious recipe combines the crisp texture of cauliflower with a blend of spices and vinegar, creating a savory delight that is perfect for sandwiches, salads, or as a side dish.
Instructions:
- Wash the cauliflower thoroughly.
- Cut the cauliflower into small, bite-sized florets.
- In a medium saucepan, pour 1 cup of vinegar and add 2/3 cup of sugar.
- Stir the mixture over medium heat until the sugar is completely dissolved.
- Add 1 tsp of salt, 1 tsp of ground cumin, and 1 tsp of turmeric powder to the saucepan.
- Stir the mixture to combine the spices well.
- Peel and crush the 2 garlic cloves and add them to the saucepan.
- Add 1 bay leaf to the mixture.
- Bring the brine mixture to a gentle simmer.
- Allow it to simmer for about 5 minutes, stirring occasionally, to ensure all the flavors blend well.
- Bring a pot of water to a boil.
- Once boiling, add the cauliflower florets and blanch them for about 2 minutes.
- After blanching, immediately transfer the cauliflower florets to an ice bath (a bowl of ice water). This will stop the cooking process and help retain the cauliflower's crispness.
- Drain the cauliflower thoroughly.
- Place the blanched and drained cauliflower florets into a clean, sterilized jar.
- Pour the hot pickling brine over the cauliflower, ensuring all florets are completely submerged.
- Seal the jar tightly with a lid.
- Let the jar cool to room temperature.
- Once cooled, refrigerate the jar for at least 24 hours before serving to allow the flavors to develop.
With just a few ingredients and easy steps, you’ve made a delightful cauliflower pickle that can complement various dishes. Enjoy this zesty pickle as a snack or enhancement to your meals, and relish the homemade goodness.
Cauliflower pickle FAQ:
Blanch the cauliflower florets for approximately 2 minutes in boiling water. This quickly cooks them while maintaining their crisp texture.
You can store the cauliflower pickle in the refrigerator for up to 2 weeks. Make sure the jar is tightly sealed to maintain freshness.
Yes, you can substitute white vinegar with apple cider vinegar for a slightly different flavor. However, avoid using flavored vinegars as they may alter the taste substantially.
A medium-sized jar (about 16 ounces) works well for this recipe, as it allows enough space for the cauliflower and pickling brine while being easy to store.
If the cauliflower isn't fully submerged, you can add more brine made from equal parts vinegar and sugar solution, ensuring the vegetables are fully covered to prevent spoilage.
Tips:
- Cut the cauliflower into small, bite-sized florets for even pickling.
- Let the pickle sit for at least 24 hours in the refrigerator to enhance the flavors.
- For added depth, toast the cumin seeds before grinding them.
- Experiment with additional spices like mustard seeds or chili flakes for a spicier or more complex flavor profile.
- Store the pickle in a sterilized jar to extend its shelf life.
Nutrition per serving
4 ServingsCalories 190kcal
Protein 2.60g
Carbohydrates 40g
Fiber 2.71g
Sugar 36g
Fat 0.75g
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