PICKLED CAULIFLOWER WITH HOT PEPPER AND CUMIN
When I first prepared the cauliflower, it didn't do much for me for the first few days. Then I went away for a week, and when I came back and tasted the thinly sliced pickled cauliflower, now nicely infused with the slightly piquant brine, I loved it. Make sure to slice the cauliflower very thin - less than 1/4 inch thick, close to 1/8 inch thick.
Provided by Martha Rose Shulman
Categories project, appetizer
Time 10m
Number Of Ingredients 9
Steps:
- Place the thinly sliced cauliflower in a bowl with the chili, the cumin seeds and optional ginger.
- In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the cauliflower and spices, cover and refrigerate for at least 1 week before eating and for up to 3 weeks. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the cauliflower to keep it submerged. Remove from the brine with a slotted spoon to serve.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 790 milligrams, Sugar 28 grams
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Dream Chaser
[email protected]I love the way this recipe combines sweet, sour, and spicy flavors.
Kieran Ryan
[email protected]This is a great recipe for a healthy snack or side dish.
Ban Zamer
[email protected]I highly recommend this recipe to anyone who loves pickled vegetables.
Kitimbo Amiri
[email protected]This is the best pickled cauliflower recipe I've ever tried.
Nkosingiphile Ramahlare
[email protected]I've been making this recipe for years and it's always a crowd-pleaser.
Shazzad Shurob
[email protected]This recipe is a great way to get your kids to eat their vegetables.
FREEF FIRE Pro Boss
[email protected]I'm not a big fan of spicy food, but I found this recipe to be just the right amount of spicy.
Gil Panea
[email protected]This is a great recipe for vegetarians and vegans.
Don Abhishek Kumar rishidev
[email protected]I made this recipe for a party and it was a huge success. Everyone loved it.
Gabriel Sanchez
[email protected]This recipe is a great way to use up leftover cauliflower.
GW Family With Joy
[email protected]I've never had pickled cauliflower before, but this recipe has me hooked. It's so addictive!
Naomi Boateng
[email protected]I love the combination of flavors in this recipe. The hot pepper and cumin give it a nice kick.
Syed Tanveer Shah
[email protected]This is a great recipe for a quick and easy snack or side dish.
English Learn
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of cauliflower, but I'm so glad I did. It's now one of my favorite pickled vegetables.
Numan Tabassam
[email protected]I've made this recipe several times now, and it's always a hit. My friends and family love it.
Sadik Ahmed
[email protected]This pickled cauliflower recipe is a winner! It's easy to make, and the results are delicious. The cauliflower is crisp and flavorful, and the hot pepper and cumin add just the right amount of spice.