Sweet And Sour Cauliflower Pickle Food

SWEET AND SOUR CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil and lightly grease with oil.
• Combine the cauliflower and 3 tablespoons of the oil in a large resealable plastic bag. Seal and shake until well coated. Add 1/2 cup of the cornstarch, 1 teaspoon salt and the pepper, then reseal and shake until well coated.
• Heat the remaining 1/3 cup oil in a large skillet over medium-high heat. Once hot, add the cauliflower and fry, tossing to cook on all sides, until deep golden brown in spots, about 10 minutes. Transfer the fried cauliflower to the prepared baking sheet and bake until the cauliflower starts to get crispy, 10 to 15 minutes
• While the cauliflower bakes, prepare the sauce. Whisk together the sugar, vinegar, soy sauce, ketchup, garlic powder and the remaining 1/2 teaspoon salt in a medium saucepan. Place over medium-high heat and bring to a boil; the sauce should thicken slightly.
• Whisk together the remaining 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl until fully dissolved. Add the cornstarch slurry to the boiling sauce, reduce the heat to low and cook until thickened, about 30 seconds.
• Transfer the cauliflower to a large bowl and add half of the sauce. Toss until the cauliflower is well coated, then add the remaining sauce and toss. Garnish with the scallions and sesame seeds and serve with rice.
• Place the rice and 2 1/4 cups cold water in a medium saucepan. Put the pan over medium-high heat. Bring to a boil, reduce to a simmer, cover and cook until the rice is tender, 18 to 20 minutes. Remove the lid and fluff the rice before serving.

SWEET AND SOUR CAULIFLOWER PICKLE

Steps:

• Peel the onions, put in a very large mixing bowl.
• Wash, stem and seed the banana peppers. cut into thick rings 2 to 3 cm (1 inch) wide. Add to bowl.
• Wash, stem and seed the sweet peppers. Cut into chunks. Add to bowl.
• Wash the cauliflower. Cut off leaves and stalk. Cut into small florets; wash again. Drain well, add to bowl.
• Set bowl aside.
• Get a large pot and put on the stove top. Add the coriander seed, and toast it for a few minutes until it just starts to darken and release a bit of scent.
• Add everything from the water down to and including the mustard seed. Stir well, then bring to a boil, then lower to a simmer and let simmer for 3 minutes.
• Turn heat off.
• Pack veg into the jars you are using to within 3 cm (1 inch) of the top of the jar. That will tell you how many jars you are using.
• In each 1 litre (US quart) jar put 2 bay leaves, 2 cloves, 2 cloves garlic, and 1/4 teaspoon pickle crisp (optional.) (Half that for the half-litre / US pint jars.)
• Using a ladle, divvy the pickling solution out amongst the jars to within 2 cm (1/2 inch) headspace.
• If you are short of solution, zap some additional cider vinegar in microwave for 2 minutes to heat it, then use that to top up.
• Don't worry about all the seed ending up on top; as you debubble, they will get pushed down.
• Debubble.
• Process either size jar for 15 minutes.
• Let stand at least a week before opening.

CAULIFLOWER PICKLES

Steps:

• Sterilize 3 pint/500 ml mason jars and their lids (See Cook's Notes.)
• Place a large pot onto the stove top and add the vinegar, sugar, ginger, cloves, coriander, cumin, fennel, fenugreek, mustard seeds, smoked paprika, peppercorns, salt, cardamom and garlic. Turn the heat to medium and bring to a boil. Boil until the sugar has dissolved, about 3 minutes. Add the cauliflower, carrots, chilies and onion, and bring back to a boil. Reduce the heat to medium and let simmer for 5 minutes.
• Carefully spoon the vegetables evenly into the sterilized jars, sliding a chili into each jar, and then top with the hot vinegar. Place the lids firmly in place and leave on a counter top to cool completely. Store the jars in the fridge for up to 1 month.

SWEET PICKLED GARDEN VEGETABLES

Steps:

• Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed.
• Wash and dry vegetables, than cut into florets. In another glass bowl place the vegetables and dill, then pour all the brine over them.
• Cover with plastic wrap and refrigerate for 3 to 4 days before serving.

SWEET-AND-SOUR QUICK PICKLES

Steps:

• Stuff the cucumbers and dill into a 1-quart glass or plastic jar with a tight-fitting lid.
• In another 1-quart jar, combine the vinegar, water, sugar, salt and mustard. Close the jar and shake vigorously until the sugar and salt dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.