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.
(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
- 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.
- 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.