Author Notes
These are refrigerator pickles, which keeps the crispy crunchy and preserves the fermentation benefits. They're placed in sterilized, cool jars, bathed in room temperature brine, then put in the fridge for 2 weeks. They are a great snack and add a little brightness to the dinner plate.
—ZestyT
Ingredients
- Brine
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4 cups
Water
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2 cups
Apple Cider Vinegar
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1/2-2/3 cups
Cane or Palm Sugar. Adjust to taste.
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6-7 tablespoons
Pickling Salt
- Cauliflower Pickle
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4-6 pounds
Cauliflower florets. This mostly depends on what size florets you cut.
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3.5 teaspoons
Kosher Salt
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6 pieces
Bay, Curry, or Kaffir Lime Leaves
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4 teaspoons
Whole Brown Mustard
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1 piece
Whole Garlic Clove, smashed. One per jar.
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3 teaspoons
Curry Powder or Hot Madras Curry Powder
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1.5 teaspoons
Tumeric
Directions
- Brine
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Gently simmer brine until pickling salt and sugar dissolve.
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Take off heat and let rest until room temperature.
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As it cools you can sip to check for your sugar preference. Sugar in this recipe is better as an expediter and not a pronounced flavor.
- Cauliflower Pickle
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Toss florets with kosher salt and sweat for 30-45 minutes depending on moisture content.
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Rinse really well (or they turn out too salty) and let dry completely.
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Gently simmer brine until pickling salt and sugar dissolve.
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Take off heat and let rest until room temperature.
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As it cools you can sip to check for your sugar preference. I prefer sugar as an expediter and not a pronounced flavor in this pickle.
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Evenly divide all of the pickling spices and leaves into your pints or quarts.
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Evenly divide cauliflower across jars.
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Using a wide-mouth funnel, poor room temperature brine into jars.
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Leave at least 1/2 inch head space.
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Wipe of jars rims with clean towel, place clean lids on top and seal with rings.
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Place in fridge and wait a couple weeks. Shake gently from time-to-time.
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