Skip to main content

Pickled Brains #HalloweenRecipes

By

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.
Labels:

Comments

  1. A Day in the Life on the FarmOctober 9, 2018 at 5:36 AM

    How fun Cam!!

    ReplyDelete
  2. Sue LauOctober 9, 2018 at 10:13 AM

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

    ReplyDelete
  3. UnknownOctober 9, 2018 at 7:24 PM

    Great idea! Sneak veggies in between all that candy!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
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...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more