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!
- All Hallow's Eve Orange Cake by Family Around the Table
- All Eyes on You Cake Balls by Our Good Life
- Bloody Brainy Pudding by The Freshman Cook
- Candy Calzones by Palatable Pastime
- Creamy Caramels by Jolene’s Recipe Journal
- Eyeball Buckeyes by Big Bear’s Wife
- Ghosts in the Graveyard Trifle by Cooking with Carlee
- Ghoul Fudge by Cindy’s Recipes and Writings
- Graveyard Chocolate Pumpkin Rum Cupcakes by Daily Dish Recipes
- Halloween Layer Cake by Hezzi-D’s Books and Cooks
- Mini Mummy Dogs by A Kitchen Hoor’s Adventures
- Mini Mummy Meatloaves by A Day in the Life on the Farm
- Pickled Brains by Culinary Adventures with Camilla
- Shrunken Head Punch by Kate’s Recipe Box
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
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.