Pickled Cauliflower Recipes

PICKLED CAULIFLOWER WITH HOT PEPPER AND CUMIN

Pickled Cauliflower With Hot Pepper and Cumin image

When I first prepared the cauliflower, it didn't do much for me for the first few days. Then I went away for a week, and when I came back and tasted the thinly sliced pickled cauliflower, now nicely infused with the slightly piquant brine, I loved it. Make sure to slice the cauliflower very thin - less than 1/4 inch thick, close to 1/8 inch thick.

Provided by Martha Rose Shulman

Time 10m

Number Of Ingredients 9

Ingredients

2 cups very thinly sliced cauliflower florets
1 small dried red chili pepper
1 teaspoon cumin seeds, lightly toasted
2 thin slices fresh ginger (optional)
1/2 cup (135 grams) seasoned rice wine vinegar
1 tablespoon (15 grams) sherry vinegar
1/4 cup (50 grams) sugar
1 cup (230 grams) water
2 1/4 teaspoons (10 grams) kosher salt

Steps:

Place the thinly sliced cauliflower in a bowl with the chili, the cumin seeds and optional ginger.
In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the cauliflower and spices, cover and refrigerate for at least 1 week before eating and for up to 3 weeks. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the cauliflower to keep it submerged. Remove from the brine with a slotted spoon to serve.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 790 milligrams, Sugar 28 grams

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