This tangy, crunchy salad is so simple to make and can be the perfect side dish for almost any meal. You can add any vegetables and spices you want by using the base pickling liquid and getting creative. During the winter, various colors of cauliflower are available; use purple or green cauliflower to add a pop of color to the pickled vegetables.
Pickled Cauliflower Salad
Servings
6 Servings
Ingredients
- 1 cup distilled white vinegar
- 1 cup water
- 3 tablespoons white sugar
- 1 teaspoon salt
- 1 head of cauliflower cut into small florets
- 4 cups water for boiling
Instructions
- 1 Bring pickling liquid to a simmer. Set aside to cool. 2 In a separate pot, bring 4 cups water to a boil. 3 Boil cauliflower for three minutes. Drain and place in ice water to shock vegetables and stop cooking process. 4 Place cauliflower in container. Pour pickling liquid over cauliflower (and other additional vegetables you choose to use). 5 Refrigerate until ready to use.
- TIP: use nonreactive pots (stainless steel, enameled pots, cast iron) when making pickling liquid, as reactive pots (aluminum and uncoated iron) will leave an unpleasant taste.
- Optional additions: Sliced/baby carrots Jalapenos Olives Red peppers Red onions
- Optional spices: Whole peppercorns Chili flakes Coriander Pickling spice Mustard seeds Turmeric Bay leaves
- As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now
Leave a Reply