Zesty Pickled Cauliflower with Turmeric and Ginger
Ingredients:
– 1 medium head of cauliflower, cut into florets
– 1 cup white vinegar
– 1 cup water
– 1 tablespoon sea salt
– 1 tablespoon sugar (or honey for a natural sweetener)
– 1 teaspoon turmeric powder
– 1 teaspoon grated fresh ginger
– 1 teaspoon mustard seeds
– 1 teaspoon coriander seeds
– 1 teaspoon red pepper flakes (adjust for desired spiciness)
– 2 cloves garlic, peeled and smashed
– 2 bay leaves
– Optional: 1 small carrot, sliced into thin rounds for added color and flavor
Instructions:
1. Begin by sterilizing your jars and lids. Place them in a boiling water bath for 10 minutes, then let them air dry.
2. In a saucepan, combine the white vinegar, water, sea salt, sugar, turmeric powder, grated ginger, mustard seeds, coriander seeds, red pepper flakes, smashed garlic, and bay leaves. Bring the mixture to a simmer over medium heat, stirring until the salt and sugar have dissolved.
3. Pack the cauliflower florets tightly into the sterilized jars. If using, add the sliced carrot for added color and flavor.
4. Carefully pour the hot pickling brine over the cauliflower, ensuring that the florets are fully submerged. Leave about half an inch of headspace at the top of each jar.
5. Seal the jars with their lids while the brine is still hot. Allow them to cool to room temperature before storing.
6. For optimal flavor, let the pickled cauliflower sit for at least 48 hours before consuming. It will continue to develop flavor over time.
Storage Instructions:
– Store the jars in a cool, dark place. Once opened, refrigerate and consume within 2 weeks.
– Unopened jars can last up to 6 months in a cool pantry. Always check for signs of spoilage before consuming.
This zesty pickled cauliflower variation offers a unique flavor profile with the warmth of turmeric and the zing of ginger, creating a delightful addition to salads, sandwiches, or as a tangy snack on its own.