Easiest Way to Winter Appetizing [Farmhouse Recipe] Cauliflower Pickles
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Easiest Way to Winter Appetizing [Farmhouse Recipe] Cauliflower Pickles Delicious, fresh and tasty.
[Farmhouse Recipe] Cauliflower Pickles. The key to making the perfect pickled cauliflower recipe is the brine. Brine is the salty vinegar mixture that makes the pickled magic happen. For the best tasting brine, we prefer equal parts vinegar and water.
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water.
Rinse well and arrange jars and lids open sides up, without touching, on a tray.
Add this sweet-and-spicy cauliflower to a muffuletta sandwich, or use to round out a meat-and-cheese tray.
You can cook [Farmhouse Recipe] Cauliflower Pickles using 15 ingredients and 4 steps. Here is how you achieve it.
Ingredients of [Farmhouse Recipe] Cauliflower Pickles
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It’s 200 grams of Cauliflower.
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Prepare of [A].
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Prepare 1 tbsp of White flour.
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You need 1 tsp of Vinegar.
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You need 1 pinch of Salt.
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You need of [Pickling mixture].
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It’s 200 ml of Water.
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You need 200 ml of Vinegar.
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It’s 3 tbsp of Sugar.
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It’s 1 tbsp of Salt.
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Prepare of [B].
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You need 1 clove of Sliced garlic.
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Prepare 1 dash of Coarsely ground black pepper.
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You need 2 of Bay leaves.
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You need 1 of Chopped red hot pepper (remove seeds).
Heat the olive oil and onion over low heat in a large saucepan or straight-sided saute pan.
Cauliflower pickles taste great alongside a burger.
They also are an excellent picnic food.
These cauliflower pickles give you plenty of salty crunch with less fat, less calories, and less processed yuckiness.
[Farmhouse Recipe] Cauliflower Pickles instructions
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Put more than 1 liter of water and the ingredients [A] and bring to a boil. Cut the cauliflower apart into small clusters and boil for 1 minute. Strain and leave to cool naturally..
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Heat the pickling mixture in a pan and turn the heat off soon after bringing to a boil. Add the ingredients [B] and cool down..
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Pack the cauliflower of Step1 and the liquid of Step 2 in a jar sterilized in boiling water. Store in the fridge for 2 days and its ready. It keeps for a week..
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Freshen your palate when eating meat dishes..
The best part of this recipe is it doesn't require any canning skills.
Combine cauliflower, onions, and salt in a large bowl and cover with ice.
Rinse vegetables under under cold running water; drain, do not rinse.
Heat jars in simmering water until ready to use, do not boil.
You do not need to sterilize the jars as if you were going to can them.