|Nutritional Guidelines (per serving)|
|Servings: 2 pints (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tangy but not too sour, flavorful without being overly spiced, this cauliflower pickle is a party favorite. It is especially attractive if you make it with Romanesco cauliflower, but equally good made with regular white cauliflower.
- 1 medium cauliflower (1 1/2 - 2 pounds)
- 1 1/4 cups water
- 1/3 cup vinegar
- 1 1/2 tablespoons salt (kosher, sea or other coarse non-iodized)
- 1 tablespoon honey
- 2 sprigs dill leaves (fresh or 1 teaspoon dried dill weed, divided)
- 2 cloves garlic (peeled)
- 1 teaspoon mustard (whole seeds, divided)
- 1/2 teaspoon cumin (whole seeds, divided)
- Optional: 1/2 teaspoon red pepper (flakes, divided)
Wash the cauliflower under cool water. Remove any outer leaves. Cut the cauliflower head in half. Slice off the florets with a bit of the base attached, aiming for roughly 1-inch pieces (a little bigger or smaller is okay).
Blanch the cauliflower by steaming or by immersing in boiling water for 2 minutes. Immediately drain and either run under cold water until the cauliflower florets are cooled or drop into a big bowl of ice water and let sit there for 5 minutes. Drain well.
Divide the dill, garlic, mustard seeds, cumin seeds and pepper flakes (if using) between two glass pint jars. It is not necessary to sterilize the jars for this recipe, but they should be scrupulously clean. Tightly pack in the blanched cauliflower above the seasonings, leaving some head space between the top of the vegetables and the rims of the jars.
Bring the water, vinegar, honey and salt to boil in a small pot, stirring to dissolve the honey and salt. Skim off any foam and discard. Pour the hot brine over the cauliflower and seasonings. The cauliflower should be fully immersed in the brine.
Tightly cover and store in the refrigerator.
The spiced cauliflower pickle will be ready to eat in 24 hours, but will be even better if you can wait a week before serving it. It will keep in the refrigerator for up to 6 months but is best if eaten within 3 months. It is still safe to eat after 3 months, but the texture and flavor will not be as good.