I love pickles, so for R's yellow feast I definitely wanted to pickle some of the golden cauliflower I had gotten from my friend at Salad Savoy. This is easy and quick; it's ready to eat within a day! So, just be sure to do it, at least, the day before you plan to eat it. Also, this recipe is flexible. Use what you have. Your peppercorns do not have to be pink, your salt does not have to be red. Substitute whatever fresh herbs you have. Get creative.
Ingredients makes 2 large jars
- 4 bay leaves
- 1/2 t pink peppercorns
- 1 large head of cauliflower, preferably golden
- 3 C cold water
- 1-1/2 C vinegar (I used an unfiltered apple cider vinegar)
- 1 C organic granulated sugar
- 1 T ground curry powder
- 1/2 t ground cumin
- 1/2 t ground turmeric
- 1 T salt (I used large flake red Hawaiian salt)
- 6 garlic cloves
- fresh dill
Chop the cauliflower into pieces. I prefer mine to be about two-bite sized. Blanch the cauliflower and let drain. Divide the bay leaves and pink peppercorns between your jars. Then layer in the cauliflower, garlic cloves, and fresh dill. Press everything firmly into the jar.
In a medium saucepan, stir together the water, vinegar, sugar, curry, cumin, salt, and turmeric. Bring to a boil and stir until the sugar is completely dissolved. Remove from the heat.
Pour the vinegar mixture into the jars. Cover and let stand for at least 24 hours before opening. The pickles will keep, refrigerated, for up to two weeks.
I have recently learned that there is a difference - nutritionally - between vinegar pickles and fermented pickles. I'll be experimenting with the latter over the summer. Stay tuned.