Pickled cauliflower

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Pickled cauliflower

Production: 10 – 500ml. Jars
Preparation: 45 Minutes
Cooking: 10 Minutes
Canning (boilling bath): 10 Minutes

Lovers of pickles will agree that the pickled cauliflower is a star vegetable in the serving trays.

Easy to prepare, very pleasing to the eye, crisp on the palate and an exquisite flavor, this marinade will make everyone happy when you place it in the spotlight at the center of the table to accompany your dishes.

There are many variations of this recipe. In our case, we used the white and orange cauliflower. The green cauliflower also could be added. A warning; the purple cauliflower, which is very good, will “share” his color throughout the preparation.

Pickled cauliflower

Cauliflowers – [24 cups]  (6 L.)
Onions (large) – [2]
Sweet Red peppers – [2]
Pickling Salt – [1/2 cup]  (125 ml.)
White vinegar – [8 cups]  (2 L.)
Water – [1 cup]  (250 ml.)
White Sugar – [4 cups]  (1 L.)
Mustard Seeds – [3 tablespoons]  (45 ml.)
Celery seed – [1 tablespoon]  (15 ml.)
Crushed Red Pepper – [2 tablespoons]  (30 ml.)

1- In a large saucepan, dissolve the salt in 40 cups of water (10 liters) and bring to a strong boil.
2- Cut the cauliflower to keep only the small floral bouquets. Measure 24 cups.
3- Slice the onions and peppers into thin slices and set aside.
4- Blanch the heads of cauliflower for 3 minutes, then plunge them into ice water to freeze the color.
5- In a large pot, combine vinegar, sugar, water and spices. Bring to a boil and simmer 5 minutes.
6- Fill the jars with cauliflower and insert a few slices of onions and peppers to garnish. Always end with cauliflower and make sure to pack the contents of the jars.
7- Pour the marinade into the hot jars and then distribute the remaining spices (the bottom of the pot) between the jars.
8- Close the jars and process for conservation.
9- Let stand for at least 6 weeks before using.

– – – Home Canning process – – –
10 minutes in a boilling water bath