Pickled Cauliflower, Italian Style
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4.6
15 reviews
Excellent
Pickled Cauliflower, Italian Style
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This is as close as I've gotten to the classic pickled cauliflower of my youth. You can also use this recipe for carrots, broccoli and other hard vegetables. And if you don't feel like canning, you can keep the pickles in the fridge for several months. The general method for this recipe is inspired by The Joy of Pickling, although I have changed the flavors around.
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Ingredients
- 1 large head of cauliflower
- 4 teaspoons coriander seeds
- 4 teaspoons fennel seeds
- 4 teaspoons mustard seeds (optional)
- 4 dried hot chiles
- 2 teaspoons dried thyme
- 7 cups white vinegar
- 7 cups water
- 5 tablespoons pickling or kosher salt
Instructions
- Get a large canning pot full of water hot. Be sure it has a rack or a metal steaming insert to keep the bottom of the glass jars from touching the bottom of the pot. Get out 4 clean pint jars with new lids.
- Toast the coriander, fennel and mustard seeds in a dry pan until they smell fragrant. Stir or toss occasionally. As soon as you hear the first seed pop, turn off the heat.
- Meanwhile, break the cauliflower into pieces you’d want to eat as a pickle — neither too big nor too small. Do this by cutting down around the stem, then breaking the clumps of florets into smaller pieces. You may want to trim the stem pieces as you go.
- Divide the toasted spices, thyme and chiles into the jars. Pack the cauliflower into the jars, leaving 1/2 inch headspace.
- Boil the vinegar, salt and water and ladle into jars. You might have some left over, depending on how tightly you packed the cauliflower.
- Wipe the rims before you put on unused lids — you must use new lids every time, otherwise you might not get a proper seal; you can reuse the metal lid rims, though. Submerge in simmering water for 15 minutes, then let cool on a cutting board or rack. Wait at least a week before eating. These pickles will keep in the pantry for a year. Refrigerate after opening, though.
Notes
- Serve these pickles alongside my brine pickled carrots and maybe some pickled artichoke hearts. A few slices of salami, some good cheese and bread and a bottle of wine and you're all set.
Nutrition Information
Show Details
Calories
49kcal
(2%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
25mg
(1%)
Potassium
176mg
(5%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
50IU
(1%)
Vitamin C
24mg
(27%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 25mg | 1% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 24mg | 27% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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