That was the comment that our friend Melissa (who has an awesome cooking blog named MellyMadeIt) when she saw the teaser picture of our pickled cauliflower photos on Instagram. We laughed when we read it and probably took it a little too far when we started snapping photos:
One of the best things about pickled cauliflower is the texture. Cauliflower is dense and bound to stay crunchy (as oposed to some cucumbers which can go soft fairly easily).
We used 3 different colors of cauliflower: white, cheddar and purple. They were all organic; the different colours come from different strains of cauliflower. The color will run so, if you want a variety of colors, cook and can each color separately.
MULTI-COLORED PICKLED CAULIFLOWER – INGREDIENTS
Makes about 8-9 cups (because ours were cut into large chunks they took more room and filled 5 pint jars):
- 9 cups cauliflower
- 3 tsp canning/ kosher salt
- 4.5 cups vinegar
- 1.5 cups sugar
- 1 cup onion, sliced thin
- 0.75 cups red pepper
- 1.5 tbsp pickling spice
- 2.5 tsp celery seed
- 1 jalapeno (optional)
MULTI-COLORED PICKLED CAULIFLOWER – INSTRUCTIONS
- Prepare canner, lids and boil clean jars for at least 10 minutes.
- Add salt to 4 quarts (or liters) and bring to a boil.
- As the water is heating, clean and chop the cauliflower.
- Simmer cauliflower for 3 minutes (as noted above, if you wish to keep the colors separate from each other, do each batch differently; we blanched the white followed by the orange and then the purple in order to use the same water and keep each for turning an odd color).
- Drain and cool.
- Combine vinegar, sugar, onion, pepper and sauces in a large saucepan. Bring to a boil over high heat and simmer for 5 minutes.
- As the bring begins to heat, fill hot jars with cauliflower pieces (our final jar was a combination of leftovers from each color of cauliflower).
- Distribute brine and solids in the boiling liquid between the jars.
- Wipe rims clean, apply lids and process in waterbath for 10 minutes.
We’ll eat these as a side dish in the winter as well as adding to salads and stirfry. What would you do with them?