HOT & SPICY, PICKLED CAULIFLOWER
Provided by Hayley Ryczek
Number Of Ingredients 9
Steps:
- Combine vinegar, water and sea salt in a pot and bring to a simmer
- Pack sterilized jars with cauliflower, hot pepper, garlic clove, mustard seed and black peppercorns
- Fill jars with hot brine, leaving 1/2 in headspace & remove air bubbles
- Clean jar rims, and secure two-piece lids
- Process 10 minutes in a boiling water bath.
HUNGARIAN HOT AND SPICY PICKLED CAULIFLOWER
Very hot and spicy pickled cauliflower pieces.
Provided by Kimberly D. B. Woodward
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 39
Number Of Ingredients 14
Steps:
- Combine vinegar, water, and salt together in a pot; bring to a simmer.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack each jar 1/3 the cauliflower, 1 hot pepper, 1 minced garlic clove, 1 teaspoon mustard seed, 1 teaspoon peppercorns, 1 teaspoon coriander seed, 1 teaspoon dill seed, 1 teaspoon allspice berries, 1/2 teaspoon red pepper flakes, and 1 bay leaf. Pour vinegar mixture into the jars, filling to within 1/2-inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 9.3 calories, Carbohydrate 1.7 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.5 g, Sodium 1088.8 mg, Sugar 0.6 g
HOT AND SPICY CAULIFLOWER
This was submitted by Reshma Bhat to the Thursday magazine and was published in the issue dated August 12-18th'2005. Enjoy!
Provided by Charishma_Ramchanda
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak the cauliflower florets in lukewarm water to which you have to first add salt and a pinch of turmeric powder.
- Grind together the corriander leaves, coconut, green chillies, garlic cloves and ginger.
- Heat oil in a wok.
- Fry the onions in it till golden brown.
- Add the ground masala and stir-fry for 2 minutes.
- Add all the dry masalas, i.e., red chilli, turmeric, garam masala powder and salt.
- Mix thoroughly.
- Fold in the greenpeas, potatoes and rinsed and drained cauliflower florets.
- Add 2 cups of water, cover and cook for 20 minutes on medium heat, stirring occasionally.
- Serve hot with steamed white Basmati rice or naan or paratha or rotis, as you like alongwith a bowl of raita or yoghurt on the side.
- Enjoy!
Nutrition Facts : Calories 447.9, Fat 24.7, SaturatedFat 18.9, Sodium 79.7, Carbohydrate 52.7, Fiber 15.3, Sugar 12.9, Protein 11.3
SPICY PICKLED CAULIFLOWER
This has a mild pickling brine, but it comes with a little kick of spiciness to keep your taste buds interested. It's quick and easy, crisp, tangy, spicy, and delicious. This should last for about 3 to 4 weeks in the fridge.
Provided by lutzflcat
Time P2DT45m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.
- Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.
- Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.
- Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.
Nutrition Facts : Calories 47 calories, Carbohydrate 11 g, Fat 0.2 g, Fiber 2.4 g, Protein 2.1 g, Sodium 1225.8 mg, Sugar 7.1 g
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