Red Cauliflower Pickle
A striking Victorian-era pickled cauliflower colored deep red with beetroot, preserved in a spiced vinegar syrup. This uncommon pickle looks particularly attractive when stored in clear glass jars.
Ingredients
- 1 large head Cauliflower, cut into equal-sized florets (About 2 pounds)
- 0.25 cup Salt, for sprinkling (For drawing out moisture)
- 4 cups White vinegar or white wine vinegar (1 quart)
- 0.5 cup Sugar, granulated (Quarter pound per quart of vinegar)
- 3 sticks Cinnamon sticks (About 3 inches each)
- 1 medium beet Red beet, sliced or grated (About 1 cup when prepared; use enough to achieve deep red color)
More recipes using Cauliflower
Indian - Kerala
Cauliflower Curry with Roasted Coconut and Tamarind | Cauliflower Theeyal
The Malayalam dish “Cauliflower Theeyal” is a traditional South Indian curry made with roasted coconut, spices, and tamarind. It is a dark and flavorful curry that is usually served as an accompaniment to steamed rice and other main dishes like sambar and rasam.
Indian
Cauliflower Biriyani/Kerala style
Very delicious and super tasty cauliflower Biriyani!!
Instructions
- 1Cut the cauliflower into equal-sized florets. Place them in a large colander or bowl and sprinkle generously with salt, tossing to coat evenly.
- 2Place the salted cauliflower in a sunny location (or warm, dry area) for 2 days to draw out moisture. Cover loosely with cheesecloth to protect from insects. Alternatively, place in a warm oven (150°F) for 4-6 hours.
- 3In a large saucepan, combine the vinegar, sugar, cinnamon sticks, and sliced or grated red beet. Bring to a boil over medium-high heat, stirring until sugar dissolves.
- 4Reduce heat and simmer the vinegar mixture for 10-15 minutes to extract the red color from the beet and infuse the cinnamon flavor.
- 5After the cauliflower has dried for 2 days, drain away any accumulated salt water. Rinse the cauliflower briefly under cold water if very salty, then pat dry with a clean towel.
- 6Place the drained cauliflower in a large heatproof bowl or pan. Strain the boiling-hot vinegar syrup through a fine-mesh sieve directly over the cauliflower, discarding the cinnamon sticks and beet fibers.
- 7Allow the cauliflower and syrup to cool completely to room temperature, about 2-3 hours. The cauliflower will absorb the red color as it cools.
- 8Transfer the cooled pickled cauliflower and syrup into clean, sterilized clear glass jars or bottles. Cork or seal tightly. Store in a cool, dark place for at least 1 week before serving to allow flavors to develop. Refrigerate after opening.
