HUNGARIAN HOT AND SPICY PICKLED CAULIFLOWER
Very hot and spicy pickled cauliflower pieces.
Provided by Kimberly D. B. Woodward
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 39
Number Of Ingredients 14
Steps:
- Combine vinegar, water, and salt together in a pot; bring to a simmer.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack each jar 1/3 the cauliflower, 1 hot pepper, 1 minced garlic clove, 1 teaspoon mustard seed, 1 teaspoon peppercorns, 1 teaspoon coriander seed, 1 teaspoon dill seed, 1 teaspoon allspice berries, 1/2 teaspoon red pepper flakes, and 1 bay leaf. Pour vinegar mixture into the jars, filling to within 1/2-inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 9.3 calories, Carbohydrate 1.7 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.5 g, Sodium 1088.8 mg, Sugar 0.6 g
PICKLED CAULIFLOWER AND RED ONION
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Bring a medium pot of water to a boil. Add the cauliflower and cook until crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pack the cauliflower, onion and garlic into a 1-quart jar.
- Make the brine: Combine the red wine vinegar, distilled white vinegar, 3/4 cup water, the sugar, 1 1/2 teaspoons salt, the coriander seeds and lemon zest in a small saucepan and bring to a boil. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.
PICKLED CAULIFLOWER
A delicious pickling recipe!
Provided by RecipeGirl.com (via Fine Cooking magazine)
Categories Condiments
Time 27m
Number Of Ingredients 15
Steps:
- Add the coriander, mustard and cumin seeds to a medium saucepan. Toast the seeds over medium heat, swirling the pan around until the seeds are fragrant and slightly browned, about 2 minutes. Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes and 1 cup water to the toasted spices. Bring to a boil.
- Pack the cauliflower, carrots and bell pepper in a 2-quart jar or bowl. Pour the hot liquid over the vegetables. Let cool to room temperature, and then cover and refrigerate for at least 2 days before tasting. The veggies will keep for up to two weeks in the refrigerator.
Nutrition Facts : ServingSize 1 serving (1/2 cup), Calories 75 kcal, Carbohydrate 16 g, Protein 1 g, Sodium 1424 mg, Fiber 1 g, Sugar 12 g
PICKLED CAULIFLOWER
Here's how to make quick pickled cauliflower! Add bell pepper, carrot and dill to make a colorful jar filled with tangy flavor.
Provided by Sonja Overhiser
Categories Essentials
Time 25m
Number Of Ingredients 12
Steps:
- Wash the mason jars and lids in hot soapy water. Rinse them, then let them air dry.
- Cut the cauliflower into florets. Cut the red pepper and carrot into strips. Peel and slice the garlic cloves in half.
- Tightly pack the cut vegetables into the mason jars. Then pack in the following ingredients, divided between the two jars: garlic, dill, coriander seeds and peppercorns.
- In a medium saucepan combine the sugar, kosher salt, white vinegar, and water and bring to a boil.
- Once just boiling, remove from the heat and pour the hot brine into the jars. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any vegetables are exposed.
- Place the lids on the jars and screw on the rings until they are tight. Cool to room temperature and transfer to the refrigerator. Refrigerate 24 hours. The pickles last up to 1 month refrigerated.
PICKLED CAULIFLOWER AND CARROTS
Cauliflower and carrots that are blanched and marinated in vinegar overnight.
Provided by weckle
Categories Appetizers
Time 8h
Yield 12
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Blanch cauliflower, onion and carrots for 1 minute. Do not overcook! Drain the vegetables and run cold water over them to cool and stop further cooking. Set aside in a large bowl. In a smaller pot, bring vinegar, turmeric, garlic, salt, sugar and 2 cups of water to a boil. Stir to dissolve sugar, remove from heat and pour over the cauliflower mixture. Stir to turn all the cauliflower yellow (from the turmeric), cool, cover bowl and refrigerate overnight. Serve cold. Keep in glass jars, refrigerated for 3 to 4 weeks.
Nutrition Facts : Calories 36 calories, Fat 0.11663 g, Carbohydrate 6.94755361111111 g, Cholesterol 0 mg, Fiber 1.86226666375001 g, Protein 1.27491333333333 g, SaturatedFat 0.02323 g, ServingSize 1 1 Serving (106g), Sodium 221.070083333333 mg, Sugar 5.0852869473611 g, TransFat 0.0347325 g
SPICY PICKLED CAULIFLOWER (ESCABECHE)
A step-by-step guide for making spicy quick pickled cauliflower, also known as escabeche. Only 9 ingredients and 10 minutes hands-on prep required!
Provided by Minimalist Baker
Categories Side
Time 1h20m
Number Of Ingredients 9
Steps:
- Add cauliflower florets to a large mason jar or glass container (using as many as needed), along with habanero peppers, jalapeño pepper, garlic, and lime juice. Set aside.
- To a small saucepan add distilled white vinegar, apple cider vinegar, sugar, and salt. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar.
- Taste and adjust flavor as needed, adding more salt or sugar to taste.
- Pour the hot brine over the cauliflower until your glass container(s) are full. Ensure the cauliflower is fully submerged. If needed, add more vinegar or a little water to cover.
- Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
- Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.
Nutrition Facts : ServingSize 1 quarter-cup servings, Calories 13 kcal, Carbohydrate 2.8 g, Protein 0.4 g, Fat 0.1 g, Sodium 224 mg, Fiber 0.4 g, Sugar 1.9 g
PICKLED CAULIFLOWER (REFRIGERATOR PICKLES)
Quick pickled cauliflower is a fun way to eat this favorite vegetable, with loads of zesty flavor and a nice crisp snap!
Provided by Rachel Gurk
Categories Sides & Vegetables
Time P1DT20m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 /4 cup, Calories 11 kcal, Carbohydrate 1 g, Sodium 399 mg, Sugar 1 g
SPICY PICKLED CAULIFLOWER
This has a mild pickling brine, but it comes with a little kick of spiciness to keep your taste buds interested. It's quick and easy, crisp, tangy, spicy, and delicious. This should last for about 3 to 4 weeks in the fridge.
Provided by lutzflcat
Time P2DT45m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.
- Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.
- Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.
- Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.
Nutrition Facts : Calories 47 calories, Carbohydrate 11 g, Fat 0.2 g, Fiber 2.4 g, Protein 2.1 g, Sodium 1225.8 mg, Sugar 7.1 g
QUICK AND EASY PICKLED CAULIFLOWER
Quick and easy pickled cauliflower creates a flavor packed take on this veggie you will love! This refrigerator cauliflower pickle recipe will add zip and tang to so many dishes.
Provided by Kat Jeter & Melinda Caldwell
Time P2DT20m
Number Of Ingredients 13
Steps:
- Divide the sliced cauliflower, and bells peppers evenly between 2 wide mouth pint mason jars.
- Add vinegars, water, garlic, sugar, salt, mustard seeds, coriander, peppercorns, and red pepper flakes to a small pot and bring to a boil over medium high heat.
- Once the mixture reaches a boil remove it from the heat and let it cool for 5 minutes before pouring it into each jar. Make sure you get an even distribution of spices in each jar.
- Let the mixture cool completely before screwing the lid on and placing the jars in the refrigerator. Let sit for 24-48 hours before eating.
Nutrition Facts : Calories 39 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 880 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
PICKLED CAULIFLOWER
Make and share this Pickled Cauliflower recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Cauliflower
Time 18h10m
Yield 4 pints, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 406, Fat 2.5, SaturatedFat 0.3, Sodium 28434.2, Carbohydrate 85.5, Fiber 12.8, Sugar 65, Protein 10.9
PICKLED CAULIFLOWER WITH RED ONION
The red onion bleeds just enough to lend a pretty pink color. This would be good alone or as part of an antipasti plate. Pair with meats and cheeses.
Provided by threeovens
Categories Cauliflower
Time 30m
Yield 1 quart
Number Of Ingredients 10
Steps:
- Bring a medium pot of water to a boil and blanch the cauliflower until tender-crisp, about 2 minutes; drain and rinse under cold water to cool off.
- Pack the cauliflower, onion, and garlic into a quart jar.
- To make the brine: In a small saucepan, combine the vinegars, water, sugar, 1 1/2 teaspoon salt, coriander, and lemon zest and bring to a boil.
- Pour the hot brine over the cauliflower and let cool to room temperature.
- Cover and refrigerate overnight or up to 1 week.
REFRIGERATOR PICKLES: CAULIFLOWER, CARROTS, CUKES, YOU NAME IT
Provided by Ted Allen
Time 40m
Yield 2 quarts
Number Of Ingredients 14
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.
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5/5 (1)Total Time 2 hrs 20 minsCategory Salads + Side DishesCalories 90 per serving
- Cut the cauliflower: Wash cauliflower and remove the florets from the stems, making sure the cauliflower will fit into the desired pickling jar with room for water to completely cover.Prepare the pickling jar: Add cut cauliflower to a large jar and add dill or other desired herbs, mustard seeds, garlic, and red pepper flakes.
- Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the cauliflower. Close the lid on the jar tightly.
- Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the cauliflower pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Quick pickled cauliflower is good up to one month in the refrigerator.
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Servings 3Total Time 42 mins
- Rinse cauliflower, and cut into 1- to 2-inch florets to measure 6 cups. Bring 2 qt. water and salt to a boil in a 6-qt. saucepan. Add cauliflower; blanch 3 minutes. Drain and cool.
- While jars are boiling, combine vinegar and next 7 ingredients in a large stainless steel saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Stir drained cauliflower into vinegar-vegetable mixture to distribute. Using a slotted spoon, transfer hot vegetables to hot jars, leaving 1/2-inch headspace. Cover vegetables with hot pickling liquid, leaving 1/2-inch headspace.
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From womansday.com
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- Bring a large pot of water to a boil; salt the water (figure on about 4 teaspoons salt per gallon of water).
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From honest-food.net
5/5 (1)Total Time 40 minsCategory AppetizerCalories 49 per serving
- 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.
- 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 4 clean quart jars. Pack the cauliflower into the jars, leaving 1/2 inch headspace.
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3.6/5 (10)Estimated Reading Time 2 mins
- In a small saucepan, bring water to a boil. Add the peeled cloves of garlic. Reduce heat to a simmer and allow garlic to cook for 5 minutes.
- To each jar, add sprigs of dill, 1/4 teaspoon per jar of celery seeds, coriander seeds, and mustard seeds. Place 2 cloves of garlic in each jar.
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4.1/5 (12)Total Time 1 hr 50 minsCategory Side DishCalories 56 per serving
- To make brine: Combine water, vinegar, sugar and salt in a saucepot and simmer over low heat, stirring often, until the salt and sugar have dissolved. Remove from heat and set aside. Let it return to room temperature.
- Toss cauliflower with 1 ¾ tsp kosher salt and allow to sit for about 30 minutes, then rinse. This will draw out excess moisture from inside the cauliflower, allowing it to absorb the pickling brine and spices better.
- Evenly distribute the cardamom pods, bay leaves, curry powder, crushed red pepper and turmeric between the pint jars (1/3 of the ingredient amount listed in each jar).
PICKLED CAULIFLOWER - LACTO FERMENTED OR VINEGAR REFRIGERATED
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5/5 (5)Total Time 15 minsCategory Cooking Tips And How TosCalories 323 per serving
- Thoroughly rinse the cauliflower heads, cut in florets and arrange into wide mouth quart sized mason jars. Place garlic in between florets at bottom, middle and top of each jar.
- Fill each jar with cold brine solution and place the lids.* Leave at room temperature and open the lids every twelve hours to let carbon dioxide escape. Taste after 2-3 days and if satisfied with the acidity levels and flavor move to refrigerator. Enjoy for up to 3-4 weeks.
- Bring the water to a boil and add the salt, vinegar, sugar and your choice of spice(s). Lower the heat and let simmer for 5 minutes.
PICKLED REFRIGERATOR CAULIFLOWER - LADY BEHIND THE CURTAIN
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