Pickled Cauliflower With Red Onion Recipes

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PICKLED CAULIFLOWER AND RED ONION



Pickled Cauliflower and Red Onion image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 1 quart

Number Of Ingredients 9

1/2 small head cauliflower, cut into bite-size florets
1 small red onion, sliced 1/4 inch thick
1 clove garlic, thinly sliced
3/4 cup red wine vinegar
3/4 cup distilled white vinegar
2 tablespoons sugar
Kosher salt
1 teaspoon coriander seeds
1 wide strip lemon zest

Steps:

  • Bring a medium pot of water to a boil. Add the cauliflower and cook until crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pack the cauliflower, onion and garlic into a 1-quart jar.
  • Make the brine: Combine the red wine vinegar, distilled white vinegar, 3/4 cup water, the sugar, 1 1/2 teaspoons salt, the coriander seeds and lemon zest in a small saucepan and bring to a boil. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

QUICK PICKLED VEGGIES WITH LEFTOVER PICKLE JUICE



Quick Pickled Veggies with Leftover Pickle Juice image

Provided by Food Network

Time 5h10m

Yield 1 jar

Number Of Ingredients 3

Leftover pickle juice from a jar of pickles (reserve the jar)
Assorted vegetables for pickling, such as sliced carrot sticks, sliced orange bell peppers and cauliflower florets
Sliced red onion, as desired

Steps:

  • Heat up the pickle juice in a microwave-safe bowl or on the stovetop until boiling. Put the vegetables and red onion back in the pickle jar and pour the pickle juice over top. Screw the top onto the pickle jar and let the mixture sit in the fridge for at least 5 hours. The pickles will keep for up to 1 week.

PICKLED CAULIFLOWER WITH RED ONION



Pickled Cauliflower With Red Onion image

The red onion bleeds just enough to lend a pretty pink color. This would be good alone or as part of an antipasti plate. Pair with meats and cheeses.

Provided by threeovens

Categories     Cauliflower

Time 30m

Yield 1 quart

Number Of Ingredients 10

1/2 head cauliflower, cut into florets
1 red onion, sliced thin into 1/4-inch slices
1 garlic clove, thinly sliced
3/4 cup red wine vinegar
3/4 cup distilled white vinegar
3/4 cup water
2 tablespoons sugar
kosher salt
1 teaspoon coriander seed
lemon zest (1 wide strip)

Steps:

  • Bring a medium pot of water to a boil and blanch the cauliflower until tender-crisp, about 2 minutes; drain and rinse under cold water to cool off.
  • Pack the cauliflower, onion, and garlic into a quart jar.
  • To make the brine: In a small saucepan, combine the vinegars, water, sugar, 1 1/2 teaspoon salt, coriander, and lemon zest and bring to a boil.
  • Pour the hot brine over the cauliflower and let cool to room temperature.
  • Cover and refrigerate overnight or up to 1 week.

ZUNI CAFé'S RED ONION PICKLES



Zuni Café's Red Onion Pickles image

At San Francisco's Zuni Café, these crisp, bright pink onion rings are served with the hamburger, but they are also delicious paired with charcuterie, pâtés, cheese platters and smoked fish. Easy to make and wonderful to have on hand, the pickles keep indefinitely in the refrigerator.

Provided by David Tanis

Categories     pickles

Time 1h

Yield 2 pints

Number Of Ingredients 10

3 cups distilled white vinegar
1 1/2 cups granulated sugar
1 (3-inch) cinnamon stick, broken
A few cloves
A few allspice berries
1 dried red chile
1 star anise pod (optional)
2 bay leaves
A few black peppercorns
1 pound firm red onions (about 2 medium)

Steps:

  • Make the brine: Combine vinegar, sugar, cinnamon, cloves, allspice berries, chile, star anise, bay leaves and peppercorns in a 4-quart (or larger) nonreactive pot at least 10 inches in diameter. Bring to a boil over high heat, then reduce to a simmer and cook for 3 minutes. Cover pot, turn off heat and leave to infuse for 10 minutes.
  • Peel the onions, trim ends and slice crosswise into 3/8-inch thick slices. Separate into rings, discarding any green centers or leathery outer rings.
  • Bring the brine back to a boil. Add onions and turn off heat. Stir with a wooden spoon to submerge onions. Leave to steep, covered, until mixture cools.
  • Transfer onions and brine to pint jars and refrigerate for at least a day before serving.

CAULIFLOWER WITH CARAMELIZED RED ONIONS



Cauliflower With Caramelized Red Onions image

Make and share this Cauliflower With Caramelized Red Onions recipe from Food.com.

Provided by Dancer

Categories     Cauliflower

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons butter
2 -3 red onions, thinly sliced (about 1 pound)
1 teaspoon balsamic vinegar
kosher salt
fresh ground black pepper
1 (1 1/2 lb) heads cauliflower, separated into florets
2 tablespoons toasted pine nuts

Steps:

  • Put butter in a heavy bottomed skillet over medium heat.
  • Add onions and cook, stirring periodically, until the onions are a deep golden color, about 20 minutes (The longer the onion cooks the more frequently it needs to be stirred).
  • Add balsamic vinegar, salt and pepper.
  • Cook until most of the moisture evaporates and onions are deep brown, about 5 minutes.
  • Meanwhile, steam (12 to 15 minutes) or microwave (8 to 10 minutes) the cauliflower until tender but still firm.
  • Put cauliflower on a platter and top with caramelized onions.
  • Sprinkle with pine nuts.

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