Sweet Pickled Cauliflower for #SundaySupper

Sweet Pickled Cauliflower

How quickly has this summer gone by? The fact that this week’s Sunday Supper theme is all about “Saving Summer” is proof of just how few sunny days and warm temperatures we have left. Next thing you know we are going to be dead in the middle of winter and the only thing that will keep us sane is consuming copious amounts of canned fruits and vegetables preserved from the summer harvest ;)

I’ve never been one to get into the sweet side of canning. No jams and jellies for me, but man do I love my pickles. I will pickle virtually anything. However, I do have my favourites. You know how everyone fights for all of the goodies in a jar of sweet pickles, aside from the cucumbers themselves? Let’s face it, the pearl onions and cauliflower are by far the best parts. So why not make a jar of straight up sweet pickled cauliflower? Simple flavours like garlic and bay leaves are a must, but you can also try adding a pinch of turmeric to liven up the colour. It will be your little dose of sunshine when it’s nowhere to be seen in the sky. Just don’t get any white clothing or dish towels near it – turmeric stains like nothing you have ever encountered. Also, depending on how crunchy you like your cauliflower, feel free to blanch it before hand to soften it up a bit. I could eat raw cauliflower for days so I just chopped it up and tossed it straight into the jars. The hardest part is waiting until it pickles enough to eat it. In the meantime I guess we can test out the offerings from the rest of the Sunday Supper team! From jams and jellies, to salsas and sauces, and everything in between, these recipes can help summer last all year long – at least in spirit!

Sweet Pickled Cauliflower Sweet Pickled Cauliflower

5.0 from 1 reviews
Sweet Pickled Cauliflower
 
Prep time
Cook time
Total time
 
Serves: 2 jars
Ingredients
  • 2 cups white vinegar
  • 2 cups water
  • ¼ cup salt (Kosher or pickling)
  • 1 cup white sugar
  • pinch red chili flakes
  • ¼ tsp. tumeric powder
  • 4 cloves garlic
  • 2 bay leaves
  • 1 large head of cauliflower, cut into bite-size pieces
Instructions
  1. Begin by sterilizing 2 1l jars and their lids.
  2. Divide the cauliflower between the 2 sterilized jars, adding 2 garlic cloves and 1 bay leaf to each. You want the jars to be relatively full so there isn't room for additional air. If one head of cauliflower doesn't do the trick, either add part of a second head or supplement it with sliced carrots or pearl onions.
  3. To make the pickling liquid, bring the vinegar, water, salt, sugar, chili flakes and turmeric to a boil. Pour it over the cauliflower, ensuring that it is entirely submerged. This may mean the liquid reaches between ½ to 1 inch from the top.
  4. Put the lids on the jars and place them in a pot of boiling water for 10 to 15 minutes. Alternatively, if you don't want to go to the effort to be able to store the jars at room temperature, you don't have to worry about this and just stick them right in the fridge.
  5. Allow the jars to cool to room temperature. Ensure that the seals have actually seated (they should not make a clicking sound when you press the tops of the lids) before storing in a cool, dry place. Wait a few weeks for the cauliflower to pickle, then you are ready to crack open a jar to taste your efforts!

Sweet Pickled Cauliflower

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Sweet Pickled Cauliflower Sweet Pickled Cauliflower Sweet Pickled Cauliflower

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