I often buy a commercially made pickle consisting of sections of gherkin, cocktail onions, and cauliflower florets with turmeric as a main flavoring 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. This simple cauliflower pickle recipe contains nothing but cauliflower florets, just a little sugar, and a nicely complimentary spice blend that is both tangy and mildly spicy.
- 1 head Cauliflower;
- 4 cups Vinegar (plain White is fine);
- 1 tbsp. Brown Mustard Seed;
- 1 tbsp. Pink Peppercorns;
- 1 tsp. Coriander Seed;
- 6 tbsp. Sugar;
- 1 tbsp. Turmeric;
- 1 tsp. Salt (or Garlic Salt, if you like).
NOTES: The full 4 cups of vinegar used here produces a VERY tart pickle and some people may wish to substitute one or two cups of the vinegar with water.
If you like something just a bit spicier, you can always add a few whole dried red chilies to the blend, and a few cardamom pods can be nice as well.
Cut the cauliflower head into florets. You will need about 6 cups, in all.
Now, add the peppercorns, coriander and mustard seeds to a pan and toast over moderate heat.
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.
Put the cauliflower florets into a suitable pickling jars (Mason jars, used here, are ideal) and then pour over the pickling mix. Cover immediately and allow everything to cool. Refrigerate for at least two days before serving.