Pickled Cauliflower Recipe (2024)

FAQs

What is the most important ingredient in pickling vegetables? ›

Vinegar: Use white distilled or cider vinegars of 5% acidity. Any kind of vinegar with unknown acidity should not be used. White vinegar is usually preferred when a light color is desirable. The level of acidity in a pickled or fermented product is as important to its safety as it is to taste and texture.

Keep a jar on hand and serve these alongside tacos and spring rolls, inside bentos and as an accent in salads. Here (below) you can see the pickled cauliflower as part of a bento lunch situation.

Even with proper storage methods, pickled cauliflower will eventually expire. This means that you should be keeping a sharp eye out for signs of spoilage in order to prevent yourself from consuming harmful pathogens that could make you sick.

Pickled cauliflower discoloring

It can turn brownish if a darker vinegar such as apple cider, malt or red wine is used. For this reason, home canning recipes for cauliflower usually advise white vinegar.

For quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination.

Key ingredients include fruits or vegetables, water, salt, vinegar (optional), and flavorings like herbs and spices. For fermentation, produce is submerged in a saltwater brine and left to ferment at room temperature. For quick pickling, produce is submerged in a vinegar-based brine and stored in the refrigerator.

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

While pickles should be consumed in moderation due to their high sodium content, they may have some health benefits: Probiotic effects: Naturally fermented pickles and their juice contain good bacteria, which when ingested in moderation can help with digestion and immune health.

A word of caution: These foods are high in salt. Consult a doctor if you have a condition that requires a low-sodium diet. Fermented foods may help boost the immune system and also help with heart health. Fermented cauliflower contains probiotics, vitamins, and minerals, giving the body a ton of nutrition.

(The brine might be cloudier, or the pickles much softer). Surface mold or a bad smell are additional signs the pickles should be thrown out. The fizzy brine I experienced, Smith says, was likely a sign of microbial growth.

Should I refrigerate pickled vegetables? ›

Open jars of pickled food should always be refrigerated—unless you have a root cellar or other storage space that stays a constant 34° to 40°F. Even some unopened jars should be stored in the refrigerator.

It's the same change that occurs when the flesh of sliced apples turns brown, and when ground meat turns gray. The good news is that you can still cook with this cauliflower. While the discoloration doesn't look appealing, it's harmless as long as the spots haven't turned a dark color or have a mushy texture.

Yes, dogs can eat cauliflower in moderation, either raw or cooked. Cauliflower is a source of dietary fiber, vitamin K, and vitamin C for dogs. Some dogs may dislike the slightly bitter taste of cauliflower. Avoid cauliflower with seasonings or oils, as they can cause upset stomach.

When fermenting vegetables, it is common to notice a white layer forming on top of the liquid after a few days. Often this white film is mistaken for mold, and the entire ferment is discarded. However, the white film is usually a type of yeast known as kahm yeast.

Vegetables preserved in vinegar last for years, and their nutritional value remains unaltered. This occurs when preserving in vinegar because the pH of the vinegar is inferior to 4.6: this gives the foods the characteristic sour flavor and allows for the elimination of most bacteria.

The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight. So for example, 200g vinegar, 100g water, 50g sugar and 25g kosher salt (again, you can scale this up or down!).

This is a basic 3-2-1 pickle recipe—three parts vinegar, two parts water, one part sugar. Salt and spices are totally up to you.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.