Skip to main content

Pickled Brains #HalloweenRecipes


Today the Festive Foodies are bringing you Halloween treats! Thanks to Ellen of Family Around the Table who asked us to share "any appropriate Halloween foods - sweet, savory, spooky cocktails or beverages." What fun! I love pickles and the boys have always thought that cauliflower resembled brains. So, pickled brains it was. This is easy and quick; it's ready to eat within a day!



Pickled Brains
Be sure to do this, 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

Procedure
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.

Comments

  1. My husband likes this kind of thing especially if it is a little bit spicy, like spicy Giardiniera.

    ReplyDelete
  2. Great idea! Sneak veggies in between all that candy!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an