Best 2 Spicy Pickled Cauliflower Recipes

**Introduction:**

Embark on a culinary adventure with our tantalizing Spicy Pickled Cauliflower recipe, a delightful symphony of flavors that will ignite your taste buds. This zesty appetizer or side dish is a vibrant blend of tangy, spicy, and savory notes, sure to leave a lasting impression. With its vibrant colors and irresistible aroma, this pickled cauliflower will be the star of any gathering. Dive into the detailed recipe instructions and discover how to transform ordinary cauliflower into an extraordinary culinary delight. Additionally, explore our curated collection of delectable pickled recipes, ranging from classic Pickled Red Onions to the unique Pickled Green Beans, each offering a burst of flavor and a delightful crunch. Embark on this pickling journey and elevate your culinary skills to new heights.

Let's cook with our recipes!

SPICY PICKLED CAULIFLOWER

Spicy Pickled Cauliflower image

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

Ingredients

2 cups water
1 cup seasoned rice vinegar (such as Nakano®)
¼ cup white sugar
2 tablespoons kosher salt
1 teaspoon ground turmeric
1 (2 pound) cauliflower, cut into florets
1 ½ teaspoons kosher salt
9 small Thai chile peppers, tops trimmed
6 cloves garlic, peeled
2 teaspoons whole black peppercorns

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

SPICY QUICK-PICKLED CAULIFLOWER

Spicy Quick-Pickled Cauliflower image

Simple spicy pickled cauliflower is perfect for snacking but also good in a salad, on a sandwich, or in Bloody Marys. The hardest part of this recipe is the wait.

Provided by Soup Loving Nicole

Time P1DT1h20m

Yield 12

Number Of Ingredients 9

Ingredients

1 (2 pound) cauliflower, trimmed and cut into florets
1 tablespoon minced garlic
2 teaspoons crushed red pepper flakes
1 teaspoon mustard seeds
½ teaspoon whole black peppercorns
2 cups distilled white vinegar
2 cups water
1 tablespoon sea salt
1 teaspoon white sugar

Steps:

Place cauliflower florets into a large canning jar. Add garlic, crushed red pepper flakes, mustard seeds, and peppercorns.
Bring vinegar, water, sea salt, and sugar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until salt and sugar have dissolved, about 5 minutes.
Pour mixture over the cauliflower mixture, seal, and let cool for 1 hour.
Place jar in the refrigerator for 24 hours, shaking every 8 hours.

Nutrition Facts : Calories 24.7 calories, Carbohydrate 4.9 g, Fat 0.2 g, Fiber 2.1 g, Protein 1.7 g, Sodium 464.1 mg, Sugar 2.2 g

Tips:

Choose a firm head of cauliflower for pickling, as it will hold its shape better.
Cut the cauliflower into florets of uniform size so that they pickle evenly.
Use a clean glass jar with a tight-fitting lid for pickling the cauliflower.
The brine should completely cover the cauliflower florets, so adjust the amount of vinegar and water as needed.
Use a variety of spices and herbs to flavor the pickle, such as mustard seeds, coriander seeds, bay leaves, and chili flakes.
Let the cauliflower pickle for at least 2 weeks before eating, to allow the flavors to develop.
Store the pickled cauliflower in a cool, dark place for up to 6 months.

Conclusion:

Spicy pickled cauliflower is a delicious and versatile condiment that can be used to add flavor and crunch to a variety of dishes. It is easy to make and can be stored for several months, making it a great option for busy home cooks. Whether you are looking for a spicy addition to your next sandwich, salad, or appetizer platter, this pickled cauliflower recipe is sure to please.