experiencelifemag.com Print › | Back › Pickled Cauliflower Makes about 5 cups Presented by Conscious Cuisine January-February 2010 For pickling liquid: 1 1/4 cups white wine vinegar 1 1/2 cups water 1/3 cup honey 1 1/2 tbs. kosher salt 1/2 tsp. yellow mustard seeds 1/4 cup fresh dill sprigs (1½ tablespoons dried dill) 1 bay leaf 1 1/2 tsp. pickling spice 1 tsp. garlic powder 1/4 tsp. dried hot red-pepper flakes For vegetables: 2 heads cauliflower (2 lbs.) trimmed and broken into 1- to 1 1/2-inch florets (6 cups) To prepare pickling liquid: Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until honey is dissolved. Add the cauliflower and simmer for 10 minutes. Remove pan from heat and carefully take cauliflower out of pickling liquid. Place the cauliflower in a sterilized container and cover cauliflower with pickling liquid. Use a small plate to weigh down the cauliflower and keep it submerged. Chill, covered, at least one day before serving. Per serving (1/4 cup): Calories 45; protein 1 g; total fat 0 g; saturated fat 0 g; carbohydrates 10 g; dietary fiber 2 g; cholesterol 0 mg; sodium 710 mg

Pickled Cauliflower

Makes about 5 cups

For pickling liquid:

• 1 1/4 cups white wine vinegar
• 1 1/2 cups water
• 1/3 cup honey
• 1 1/2 tbs. kosher salt 1/2 tsp. yellow mustard seeds
• 1/4 cup fresh dill sprigs (1½ tablespoons dried dill) 1 bay leaf
• 1 1/2 tsp. pickling spice
• 1 tsp. garlic powder
• 1/4 tsp. dried hot red-pepper flakes

For vegetables:

• 2 heads cauliflower (2 lbs.) trimmed and broken into 1- to 1 1/2-inch florets (6 cups)

To prepare pickling liquid: Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until honey is dissolved.

Add the cauliflower and simmer for 10 minutes. Remove pan from heat and carefully take cauliflower out of pickling liquid. Place the cauliflower in a sterilized container and cover cauliflower with pickling liquid. Use a small plate to weigh down the cauliflower and keep it submerged. Chill, covered, at least one day before serving.

Per serving (1/4 cup):
Calories 45; protein 1 g; total fat 0 g; saturated fat 0 g; carbohydrates 10 g; dietary fiber 2 g; cholesterol 0 mg; sodium 710 mg

Print | Email | Comment | Subscribe | Give a Gift