Cauliflower Pickles Recipe | Cooking with Nana Ling

Make life (and especially lunchtime) more interesting with these cauliflower pickles. Spicy, crunchy, and full of flavor, these pickles are a perfect side dish for sandwiches, burgers, willow boards, and more.

How to make cauliflower pickles

First you need:

• 2 medium glassessterilized
• 2 days (These pickles, like most, are prepared within 2 days)
• 2 main ingredients: a cauliflower and 2 onions
• Salt: 1/3 cup

Note that Day 2 requires additional ingredients listed below.

How to choose a cauliflower

Your cauliflower pickles will be affected by the quality of your cauliflower. Here are some tips for choosing a good cauliflower:

• the cauliflower head should be packed tight and tight
• it should be alive white or cream color
• The leaves should surround the head of cauliflower crisp and green
• it should feel heavy for its size
• Cauliflower will then be more affordable, nutritious and delicious in the season – It’s usually in season during the cooler months of the year, but that depends on your area and climate.

Day 1: Prepare cauliflower pickles

Divide the cauliflower into small florets.

Put them in a casserole dish and then sprinkle with 2/3 of the salt.

Pour in enough water to cover the cauliflower florets, then leave overnight.

Roughly chop the onions and place in another casserole dish.

Sprinkle with the remaining salt and leave this dish to rest overnight.

Note that you are NOT adding water to the onions, only to the cauliflower.

Day 2: Prepare cauliflower pickles

The next day you will also need these ingredients:

• 2 cups Apple Cider Vinegar
• 1 teaspoon whole cloves
• 1/2 cup Brown sugar
• 1/4 cup corn flour / corn starch
• 1 teaspoon turmeric
• 1 teaspoon mustard powder
• 1 teaspoon curry powder
• 1/8 teaspoon cayenne powder.

Drain the cauliflower, then rinse both the cauliflower and onions in cold water. Drain well.

Place the cauliflower and onion in a saucepan along with the cloves and vinegar.

Bring to the boil and then simmer uncovered for 10 minutes.

Next add the remaining ingredients. Stir over low heat to dissolve the sugar and mix.

Bring to the boil again and then simmer for 2-3 minutes or until the mixture starts to thicken.

Remove from the heat and pour the mixture into sterilized jars. Close immediately.

Let cool and then store in the fridge. If you are familiar with food canning/preserving techniques, you may be able to store them in the pantry.

Do you love cucumbers?

I also have recipes for zucchini pickles, green tomato pickles, choco pickles, and bread-and-butter pickles.