During my travels to Columbus, OH, last week, one of my buddies had me try some homemade pickled cauliflower. Though I've pickled a number of different veggies over the years, I never got around to pickling cauliflower. Last weekend I changed all of that. Bring the following pickling conconction to a boil:
- 1 Cup of Water (Adjust as necessary. You'll need enough to cover your vegetable mixture)
- 1 Cup of Vinegar (See above)
- 1 Large Sliced White Onion
- 1 Teaspoon of sugar
- 2 Teaspoons of salt
Ingredients:
- Garlic
- Carrots
- Jalapenos
- Cucumber,
- Caulifower
I purposely left off measurements for the veggies. Its really up to you what you want to put in. Obviously add more jalapenos to heat things up. I ended up with 1 head of cauliflower, 2 jalapenos (should have added more actually), 1 cucumber, 2 carrots, and 5 cloves of garlic.
Slice up the veggies, place the veggies in a glass jar, and pour in the hot pickling conconction. I like to now cover the jar to retain the heat for as long as possible to ensure the veggies cook a bit. Use your pickled veggies on everything from burgers to crackers.
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2 comments:
The wife would LOVE this (although I hate cauliflower). How long is it safe to keep a batch of this? I know pickling preserves it but wasn't sure what kind of time frame.
Good question...I'm not really sure. That being said, I keep mine in the fridge for weeks at a time and I haven't keeled over yet.
What's to hate about cauliflower?
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