Pickled Cauliflower Refrigerator Pickles Food

PICKLED CAULIFLOWER (REFRIGERATOR PICKLES)

Steps:

• Wash the jars and lids well with hot soapy water, rinse, and dry.
• Divide garlic, peppercorns, mustard seeds, coriander seeds, and dill evenly between two jars. Fill to top with cauliflower florets.
• In a small saucepan, bring water, vinegar, salt, and sugar to a boil over high heat. Once it comes to a boil, remove from heat and pour into jars. If needed, top off with water.
• Cover jars and cool to room temperature before moving to the fridge.
• Refrigerate at least 24 hours before eating. Cauliflower pickles will keep in the fridge for 3-4 weeks.

REFRIGERATOR PICKLES: CAULIFLOWER, CARROTS, CUKES, YOU NAME IT

Steps:

• In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
• In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
• Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.

FRESH REFRIGERATOR PICKLES: CAULIFLOWER, CARROTS, CUKES, YOU NAME IT

Steps:

• In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
• In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
• Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.

PICKLED CAULIFLOWER

Steps:

• Wash the cauliflowers and break them into flowerettes.
• Scald, cool, and peel the onions.
• Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours.
• Drain, rinse in cold water, and drain again.
• Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil.
• Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender.
• Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal.