A little something that I like to do in the Fall is to pickle some goodies, just like this cauliflower. This recipe is quite versatile as well since you can add in any other spices that you like. For example; cumin seeds or red pepper flakes for some heat.
This pickled cauliflower is my new favourite addition to charcuterie or cheese boards but also makes a great quick snack.
INGREDIENTS:
-
3 1/2 cup of white vinegar
-
1 1/2 cups of water
-
1/2 cup of sugar
-
1 tbsp of turmeric
-
1 tbsp of mustard seeds
-
2 bay leaves
-
2 heads of cauliflower
-
2 mason jars
DIRECTIONS:
-
In a large pot; combine water, vinegar, sugar and all spices. Bring to a boil and once bubbling, remove from heat.
-
Cut the cauliflower into bite-sized pieces and divide it into mason jars.
-
Using a ladle, pour the hot vinegar mixture into the cauliflower-filled jars, leaving 1/2 from the top of the jar.
Once completely cool, let marinate in the fridge for 24-48 hours before eating.
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
