Chanie has been telling me about her mother’s pickled cauliflower recipe for some time. We figured this would be a good opportunity to feature it, as it needs to pickle for a week, making it a great mishloach manos to prepare in advance.
Pickled Cauliflower
Recipe By Esther Ottensoser
- Cooking and Prep: 1 h
- Serves: 8
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No Allergens
Ingredients (9)
Main ingredients
Start Cooking
Prepare Pickled Cauliflower
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Place cauliflower, bell peppers, and carrots in an eight-quart pot half full of unsalted boiling water, then immediately turn off heat and let stand, uncovered, two minutes. Drain vegetables in a colander and spread out on a kitchen towel to cool to room temperature
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Bring remaining ingredients to a boil in a three-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved.
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Transfer this pickling liquid to a four-quart nonreactive bowl and cool to room temperature, about 30 minutes.
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Discard garlic (don’t be alarmed if it has turned blue in reaction to the vinegar) and add vegetables to pickling liquid. Weight vegetables with a plate to keep them submerged in liquid if necessary. Chill, covered, at least one week.
Note:
Cauliflower will keep for 1–2 months in the refrigerator.
