Recipe: Delicious Spicy Pickled Cauliflower

Recipe: Delicious Spicy Pickled Cauliflower Delicious, fresh and tasty.

Spicy Pickled Cauliflower. *Escabeche (spicy cauliflower) recipe adapted from The Mostly Vegan; flavors inspired by the escabeche at Fresa's. *If you aren't into heat, you can omit the spicy peppers and still have delicious pickled cauliflower. *Nutrition information is a rough estimate. Quick Pickled Cauliflower is a fast and easy way to preserve this tasty and healthy vegetable! Enjoy this delicious and fast spicy pickled cauliflower without the hassle of canning.

Skim off any foam and discard.

Pour the hot brine over the cauliflower and seasonings.

The cauliflower should be fully immersed in the brine.

You can cook Spicy Pickled Cauliflower using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Spicy Pickled Cauliflower

1. It’s 1 of small head cauliflower, chopped into small florets.

2. Prepare 1-2 of medium habanero peppers, minced (seeds intact).

3. You need 1/2 of small jalapeño, sliced (seeds intact).

4. You need 3 cloves of garlic, sliced.

5. Prepare 3-4 Tbsp of lime juice, plus more to taste.

6. It’s of Brine.

7. You need 1 1/2 cups of distilled white vinegar, plus more as needed.

8. You need 1/2 cup of apple cider vinegar.

9. Prepare 2-3 Tbsp of organic cane sugar (or sub honey, stevia, or maple syrup to taste).

10. You need 1 1/2 tsp of sea salt, plus more to taste.

Pack sterilized jars with cauliflower, hot pepper, garlic clove, mustard seed and black peppercorns.

Clean jar rims, and secure two-piece lids.

Add this sweet-and-spicy cauliflower to a muffuletta sandwich, or use to round out a meat-and-cheese tray.

The spicy combination of pickled jalapenos, carrots, and onions known as escabeche gets a twist with cauliflower in this recipe from Tacolicious.

Spicy Pickled Cauliflower step by step

1. Add cauliflower florets to a large mason jar or glass container (using as many as needed), along with habanero peppers, jalapeño pepper, garlic, and lime juice. Set aside..

2. To a small saucepan add distilled white vinegar, apple cider vinegar, sugar, and salt. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar..

3. Taste and adjust flavor as needed, adding more salt or sugar to taste..

4. Pour the hot brine over the cauliflower until your glass container(s) are full. Ensure the cauliflower is fully submerged. If needed, add more vinegar or a little water to cover..

5. Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours..

Wash the cauliflowers and break them into flowerettes.

Scald, cool, and peel the onions.

Add the vinegar, water, sugar, pepper corns, bay leaf, onion, garlic and coriander to a medium saucepan.

Pour in mustard seeds and cover immediately.

After the seeds have stopped sputtering, add the spices and fry for a minute or so.