Here we are at Day Three of the #7Days7ColorsChallenge! You can read more about it: here. Today is brought to you by the color yellow. Yellow is my older son's favorite color, so we eat a lot of yellow foods. Ever since he was small, if I served stuffed bell peppers, I might have used green or red or orange. He had to have the yellow one!
Earlier this summer I saw a baby pineapple from Melissa's at our local grocery store. Naturally, I bought it. It was adorable and delicious. Here are a few recipes from the blog that were yellow...
Pickled Golden Cauliflower
A friend recently commented that I pickle a lot of things. I guess that's true. I love the pop of flavor that pickles add to my plate. I recently posted about Pickled Pumpkin and Pickled Beans. Pickled Radishes and Pickled Blueberries are some of my favorites. I've even Pickled Shrimp!
When a friend gave me a case of golden cauliflower, I steamed some, grilled some as steaks, riced a few as a grain substitute, but the lion's share of the cauliflower was turned into pickles. Just today, I sat at my desk with a jar and a fork and downed some florets between meetings. They are so easy to make.
- 6 C golden cauliflower, cut into bite-sized pieces and blanched
- 2 fresh bay leaves leaves
- 2 t yellow mustard seed, divided
- 2 t dill seed, divided
- 2 t fennel seed, divided
- 2 t pink peppercorns, divided
- 3 C vinegar (I used an apple cider vinegar)
- 3 C organic sugar
- 1/2 C salt
In each jar, place 1 bay leaf, 1 t mustard seed, 1 t dill seed, 1 t fennel seed, and 1 t pink peppercorn. Pack the cooked cauliflower to the shoulder of the jar.
In a small saucepan, bring sugar, vinegar, and salt to a boil. Pour the vinegar over the cauliflower and cover with a lid.
Place jars into a water bath and process for 10 minutes. Remove from water bath and let cool on a kitchen towel. Let cool for 12 to 24 hours. Check the seal and let stand in the cupboard for at least 2 weeks before eating.