Friday, January 6, 2012

Cauliflower Pickles

These Cauliflower Pickles are so addictive! They are great served alongside roasted meats, and make really good appetizer, in my case, so addictive to snack on, that it is so difficult to stop! I have made this a couple of times already, and everyone who has tasted this love it!



They do look kinda plain, but do not let that fool you, make a batch and see for yourself!


For full flavour, make these a couple of days before serving, I let them sit in the brine solution, stored in the fridge for three days before I actually eat them.  On the second day, I tested one (alright, a few!) and found that I got to add in more rice vinegar and sugar, depending on how sour or sweet you want. Stir with a chopstick or long spoon and wait for another day or two before consuming.


Do not cut the florets into big chunks, just cut them up into suitable sizes that are easy to pop into the mouth in one bite! It makes munching easier and is tastier as the solution gets soaked into the florets! Trust me! If you are not a fan of cauliflower, this might turn you around.


These should be eaten cold, right out from the fridge. Crunchy, sweet, sour with a tinge of the garlic and ginger. If you do not like the strong garlic smell, just reduce the amount to 1 clove. However, if you love garlic, do not be tempted to put in more, the taste of the garlic will be too strong. Just follow the recipe for the right amount of garlic. Pop the garlic and ginger in your mouth when you have finished with the cauliflower! Yum! Great as a refreshing appetizer for parties! I made this for a Christmas party two weeks ago and will be making this again for the coming Chinese New Year. There will be lots of "rich food" during festivities and this will be a great "snack"!


I'm sharing this with :
Cookbook Sunday hosted by Couscous & Consciousness
Full Plate Thursday hosted by Miz Helen's Country Cottage


This is the original recipe, you may adjust the rice vinegar, sugar and salt according to your own taste. This recipe makes a large amount. I halved the recipe and got three bottles as per the photos above.
Cauliflower Pickles
(adapted from "The Chinese Kitchen" by Eileen Yin-Fei Lo)
3 quarts cold water
5 garlic cloves, peeled
One 1-inch-thick slice fresh ginger
3-1/2 pounds fresh cauliflower, cut into 1-1/2-inch florets
1-3/4 cups sugar
1-3/4 cups Chinese white rice vinegar or distilled vinegar
5-1/2 cups cold water
4 teaspoons salt

  1. In a large pot, bring the 3 quarts of water to a boil with the garlic and ginger. Add the cauliflower and blanch for 30 to 45 seconds. Do not overcook. Remove from the heat and run cold water into the pot. Drain. Fill the pot with cold water and let the cauliflower rest in cold water for 15 minutes, then drain.
  2. In an oversized glass jar, place the sugar, vinegar, 5-1/2 cups water, and salt. Stir with a wooden spoon to ensure that the sugar and salt are completely dissolved. Add the cauliflower, garlic, and ginger. Cover the jar. (A jar with a plastic screw top is preferred, if unavailable, place a piece of plastic wrap over the top before closing.) Refrigerate for at least 24 hours before serving. Serve cold. The cauliflower pickles will keep, covered and refrigerated, for up to 6 months.

28 comments:

  1. Very tempting cauliflower pickle. Thanks for sharing this recipe.

    Deepa
    Hamaree Rasoi

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  2. Who would of thought this plain looking treat would be so addicting! :) I do love cauliflower any way you want to make it. I can't wait to try it this way!

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  3. Looks amazing; very similar to my recipe for carrot pickles.
    Rita

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  4. Joy these look wonderful and the flavor would be great. I never would have thought about a pickle, now I know what else I can do with cauliflower, thanks.

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  5. I love cauliflower and thanks for sharing this easy recipe. I definitely want to to make this for sure :)

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  6. What a great idea! I definitely have to try making some cauliflower pickles. Funny, I did a post about cauliflower yesterday too :)

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  7. I love cauliflower - one of my favourite vegetables. My partner is not a big fan though, so I often find that I end up with half a left over cauli going limp in the fridge. This would be a great way to use the surpluses.

    Thanks for sharing with Cookbook Sundays.

    Sue xo

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  8. I love cauliflowers... my missus had made it before and after reading your post, I shall request her to make again...

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  9. My friend is a pickle fiend, so these would be right up her alley!

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  10. I love pickled cauliflower! I haven't had it for years though, completely forgot about it until now! Thanks.

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  11. I love cauliflower and would not be able to keep my fingers out of the jar! They're awesome!

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  12. Love cauliflowers and these look delicious:)

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  13. Oh my goodness Joy, these Cauliflower Pickles look amazing and I can't wait to make them. Your photo has me drooling. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  14. I love pickled vegetable and this is yum! I got to try making my own pickled vegetables too.

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  15. wonderful blog and recipes... come and see me at my blog www.manna-mania-blogspot.com :)))

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  16. Oh how adore cauliflower especially as a snack! I can't wait to try this Joyce. I hope I can wait the three days though, I'm so bad at waiting, lol...

    Thank you so much for sharing...I'm looking forward to your New Year's posts. I just know they are going to be yummy!!!

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  17. This is perfect to serve during CNY too since we all makan Besar, hahaha. I definitely want to try this. Thanks for sharing.

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  18. I have always wanted to do this. Thanks for the reminder and a great recipe to follow

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  19. I absolutely love pickled cauliflower!! I have a similar recipe for Hot Giardiniera which calls for the addition of green and yellow peppers and carrots...simply delicious! I'm looking forward to tying your recipe!

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  20. wow, looks really delicious..must try on this recipe. i'm wondering if this method can be apply to making chillies too

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  21. Hi, wow! You made them? Holy Smoke! And I pay $3.00 at supermarket for these cauliflower pickles.
    Where were you when I was handing out my resume? Ha ha ha.
    You sure one talented lady!
    Have fun and keep a song in your heart.
    Lee.

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  22. Can I use ginger as a spice? I don't have fresh ginger. How much?

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  23. Can I use ginger spice instead of fresh?

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  24. Wondering if there is a way to cut back on the sugar. I buy pickled cauliflower and it is not sweetened. Thank you.

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    Replies
    1. Hi K Kapp,
      You can cut down on the sugar, and add on later if you find the brine too sour. Enjoy!

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