**Dill Pickled Cauliflower: A Culinary Symphony of Tangy, Savory, and Crunchy Delights**
If you're seeking a delightful culinary adventure that tantalizes your taste buds with a symphony of flavors, look no further than dill pickled cauliflower. This delectable dish, rooted in the traditions of preserving vegetables, offers a harmonious blend of tangy, savory, and crunchy sensations that will leave you craving more.
Our collection of dill pickled cauliflower recipes caters to a range of preferences and skill levels. For those new to the art of pickling, we provide a beginner-friendly recipe that guides you through the process step by step, ensuring a successful pickling experience. If you're seeking a quicker option, our refrigerator dill pickle recipe offers a delightful shortcut, allowing you to enjoy pickled cauliflower in just a few days.
For those with a taste for heat, our spicy dill pickle recipe infuses the classic pickle with a touch of chili peppers, adding a fiery kick that complements the tanginess of the brine. And if you're looking for a unique twist, our Indian-spiced dill pickle recipe incorporates a blend of aromatic spices, creating a flavorful pickle with a distinctly Indian flair.
No matter your preference, our collection of dill pickled cauliflower recipes promises an unforgettable culinary journey, transforming this humble vegetable into a tangy, savory, and crunchy delight. So, gather your ingredients, prepare your taste buds, and embark on a pickling adventure that will leave you craving more.
SPICY PICKLED CAULIFLOWER
This has a mild pickling brine, but it comes with a little kick of spiciness to keep your taste buds interested. It's quick and easy, crisp, tangy, spicy, and delicious. This should last for about 3 to 4 weeks in the fridge.
Provided by lutzflcat
Time P2DT45m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.
- Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.
- Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.
- Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.
Nutrition Facts : Calories 47 calories, Carbohydrate 11 g, Fat 0.2 g, Fiber 2.4 g, Protein 2.1 g, Sodium 1225.8 mg, Sugar 7.1 g
HUNGARIAN HOT AND SPICY PICKLED CAULIFLOWER
Very hot and spicy pickled cauliflower pieces.
Provided by Kimberly D. B. Woodward
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 39
Number Of Ingredients 14
Steps:
- Combine vinegar, water, and salt together in a pot; bring to a simmer.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack each jar 1/3 the cauliflower, 1 hot pepper, 1 minced garlic clove, 1 teaspoon mustard seed, 1 teaspoon peppercorns, 1 teaspoon coriander seed, 1 teaspoon dill seed, 1 teaspoon allspice berries, 1/2 teaspoon red pepper flakes, and 1 bay leaf. Pour vinegar mixture into the jars, filling to within 1/2-inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 9.3 calories, Carbohydrate 1.7 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.5 g, Sodium 1088.8 mg, Sugar 0.6 g
REFRIGERATOR PICKLES: CAULIFLOWER, CARROTS, CUKES, YOU NAME IT
Provided by Ted Allen
Time 40m
Yield 2 quarts
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
- In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
- Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.
PICKLED CHILE CAULIFLOWER
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time P7D
Yield Makes 2 pints
Number Of Ingredients 10
Steps:
- Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with cauliflower. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.
Tips:
- Choose the right cauliflower: Select a head of cauliflower that is firm and heavy for its size, with tightly packed florets. Avoid heads with any signs of bruising or damage.
- Prepare the cauliflower properly: Cut the cauliflower into florets of uniform size to ensure even cooking. Remove any tough outer leaves and rinse the florets thoroughly under cold water.
- Use a flavorful brine: The brine is what gives the cauliflower its flavor, so make sure to use a combination of spices and seasonings that you enjoy. Common ingredients for dill pickle brine include water, vinegar, sugar, salt, garlic, dill, and mustard seeds.
- Let the cauliflower pickle for at least 24 hours: The longer the cauliflower pickles, the more flavorful it will be. However, you can enjoy it after just a few hours if you're in a hurry.
- Store the pickled cauliflower properly: Once the cauliflower is pickled, store it in a covered container in the refrigerator for up to 2 weeks. You can also freeze the pickled cauliflower for up to 6 months.
Conclusion:
Dill pickled cauliflower is a delicious and versatile side dish that can be enjoyed on its own or as part of a larger meal. It's a great way to add some extra flavor and crunch to your favorite dishes. So next time you're looking for a healthy and tasty snack or side dish, give dill pickled cauliflower a try!
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