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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Spicy Pickled Cauliflower Recipe

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This recipe for Spicy Pickled Cauliflower is from The Howze Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Spicy Pickled Cauliflower


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2 Serrano peppers
1 quart cauliflower florets
2/3 cup white vinegar
1 1/3 cup water
1/2 teaspoon kosher or pickling salt
1/4 teaspoon turmeric
1 teaspoon yellow mustard seed
1 teaspoon sugar (optional)
Directions:
Directions:
Remove the stem from the peppers and slice them into 1/2- to 1/4-inch slices. Add those to a quart jar. Break the cauliflower into small pieces and add them to the jar.

Combine the vinegar, water, salt, turmeric, mustard seeds, and optional sugar in a small saucepan and heat to boiling - or, if you prefer, you can heat to boiling in the microwave in a microwave-safe measuring cup. Stir to make sure the sugar and salt are dissolved, and pour the hot liquid over the cauliflower.

If the liquid doesn't cover the cauliflower, add hot water as needed.

Cover the jar, let it cool to room temperature, then refrigerate. These are ready to eat as soon as they're fully chilled, but I think they improve even more (and they're a more vibrant yellow) after a day or so.
Personal Notes:
Personal Notes:
I like to can this so we have it for a while

 

 

 

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