Pickled Cauliflower is a classic condiment enjoyed throughout many parts of the world and exists in many forms. Chefs like to keep it around as a staple pantry items since its stable and has many uses. It is a great add in to give life to many flat dishes. It also helps cleanse the palette with rich and heavy dishes and helps accentuate lifeless vinaigrettes. Also since it’s a quick uncanned fridge pickle it’s really easy to make!
Here are a few useful things that can be done with pickled cauliflower
Aside from just eating it as a snack, it makes an almost mandatory appearance in charcuterie board selections. It can be simply tossed in salads or eaten alongside cheeses. Chefs often times use it as a flavor enhancer- finely chop the pieces as if using in the same style as capers and add to rice, grains, pasta, or salad bowls. Last but not least, save the vinegar as it accrues more flavor that plain unseasoned vinegars and makes a great start for vinaigrettes. Some other items you may want to add to the pickle aside from what we feature here:
- Bay leaves, mustard seeds, and other savory add ons
- Pearl onions
- Green beans or wax beans
- Cactus leaves
- Okra
- Asparagus
- Peppers
- Ramps and spring garlic
Pickled Cauliflower
Equipment
Ingredients
- 1 head Cauliflower broken into bite sized pieces
- 2 ounces Carrot peeled and cut into match sticks
- 1 each Shallot peeled and cut into thick slices
- 1 tsp Black peppercorns whole
- 3 each Thyme whole sprigs
- 1 each Garlic large clove or several small
- 3.5 cups White vinegar
- 1.5 cups Water
- 2 tbsp Sea salt
Instructions
- Gather the ingredients. Leave the cauliflower in its wrapping and smash onto counter to break. Smash with fist again if needed onto heal of the head. Open the bag and break into bite sized pieces if needed.
- Meanwhile, boil the vinegar, sugar, and salt. Lower heat and stir while simmering several minutes until dissolved.
- Pack the remaining ingredients into a snug jar with tall sides. Wiggle so that there is as little air space as possible. Pour the mixture over the vegetables while still very hot. Wiggle again carefully to release any air bubbles. Cover immediately and leave on counter until room temp. Place in back of fridge and allow to pickle 2-3 weeks before enjoying. The end product should be giving but still crunchy.
