So if we have Those Pink Potatoes and That Pink Salad, why not These Pink Cauliflower Refrigerator Pickles?Actually, the pink here is entirely optional. I hoped to capture the beautiful radish color (pink and purple and magenta from Easter Egg radishes -- thanks to reader Snowpea for the identification! Instead, like a stray red sock that gets into a load of white, the cauliflower 'sheets' turned pink. Oh well! They 'sleep' just fine.
NEXT TIME
- I will remember to strain the hot liquid before pouring it over the blanched cauliflower. That, I suspect, will eliminate some of the cloudiness that would be especially apparent if it weren't for the pink color.
- I will plan ahead to match the vegetable and herb/flavor with more care. I'm not sure cauliflower and ginger are a hot match. But carrots and ginger? That would be good.
- I will double the sugar for a less sour result.
FROM THE ARCHIVES For more cauliflower recipes, see the Recipe Box. There are cucumbers, peppers and sweet onion in my favorite refrigerator pickle.
Cauliflower Refrigerator Pickles
Hands-on time: 30 minutes
Time to table: 24 hours
Makes 6 cups vegetables
Time to table: 24 hours
Makes 6 cups vegetables
PREP THE CAULIFLOWER
1 head cauliflower
A dozen radishes, if desired, trimmed and halved to roughly equivalent sizes
Put on a large kettle of water to boil (cover to retain the heat and liquid). Wash and trim the cauliflower. Cut it into bite-size florets of roughly equivalent size. When the water boils, drop in the cauliflower and let cook for 2 - 3 minutes, til just barely done if you want crunch, longer if you want something softer. Let in a colander.
PREP THE PICKLING LIQUID
1 cup unseasoned rice vinegar
1 1/2 cups white wine vinegar (or some similar combination of clear vinegars)
1 cup water
2 tablespoons kosher salt (or if you're using table salt, maybe a tablespoon)
4 tablespoons sugar (vs the 2 I used)
1 tablespoon garlic (I used it from a jar, but cutting 2 - 3 pieces of garlic into chunks would minimize cloudiness)
1 tablespoons fresh ginger (again, mine came from a jar, I'd use maybe an inch of fresh ginger, cut in thin slices)
6 whole black peppercorns
1 teaspoon fennel seed (next time, maybe dill?)
Bring these to a boil in a saucepan.
ASSEMBLY
Sterilize a one-quart glass jar (this isn't as important if you plan to use the pickles within a week, say) in boiling water. (After first warming the glass with hot tap water, this is to prevent it from shattering when it gets hit with the boiling water, I just filled the jar with boiling water from the tea kettle. Pour out the boiling water.) Layer the drained cauliflower and radishes in the jar. Cover with the boiling vinegar liquid to cover all the cauliflower, pressing a bit if necessary to submerge. Cover and refrigerate.
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TAGS Food Recipes Cooking Vegetable Recipes Weight Watchers Recipes Cauliflower Recipes Zero Point Recipes Low Carb Recipes Side Dish Recipes Salad Recipes Refrigerator Pickles
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