Cauliflower Pickle

Cauliflower Pickle 1

I often buy a commercially made pickle consisting of sections of gherkin, cocktail onions, and cauliflower florets with turmeric as a main flavor component. The cauliflower is my favorite part but I usually find that there are too few pieces in each jar and, with most brands, they are often just a tad too sweet. Accordingly, I made a batch of pickle containing nothing but cauliflower, just a little sugar, and a spice blend to suit my own taste… 

The Ingredients

  • 1 head Cauliflower;
  • 1 qt. Vinegar (plain White is fine);
  • 1 tbsp. Brown Mustard Seed;
  • 1 tbsp. Pink Peppercorns;
  • 1 tsp. Coriander Seed;
  • 4 tbsp. Sugar;
  • 1 tbsp. Turmeric;
  • 1 tsp. Salt (or Garlic Salt, if you like).

Cauliflower Pickle 2

Cut the cauliflower head into florets. You will need about 6 cups, in all.

Cauliflower Pickle 3

Now, add the peppercorns, coriander and mustard seeds to a pan and toast over moderate heat.

Cauliflower Pickle 4

When the spices give of their aroma, add the sugar, salt and turmeric and stir for a few seconds longer before adding the vinegar. Heat until the sugar and salt has dissolved and the mixture comes to a boil, then remove from the heat.

Cauliflower Pickle 5

Put the cauliflower florets into a suitable pickling jar, or jars (the Mason type are ideal) and then pour over the pickling mix. Cover immediately and allow everything to cool. Refrigerate for at least two days before serving.

NOTES

This recipe, after sitting for three days produced pickles that were nice and crisply firm (some of the commercial brands are quite soft). They are, however, quite sharp and some people may wish to dilute the vinegar slightly, possibly by replacing a half or full cup of the vinegar with water. I also will likely add a little more sugar next time. As I mentioned, many commercial varieties are a bitt too sweet but these could use just a little more sweetness, I think.

 

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