Pickled Cauliflower with Chilis and Cilantro
- Prep Time 0:30
- Estimated Cost $6.00
- 40 Comments
When I told my friend Caitlin that Erik and I were having a pickle party on Saturday, she was understandably skeptical. “No, really,” I told her. “We’re spending the morning pickling stuff.” And we did. Erik has been encouraging me to get into pickling since I met him 2 years ago, and today it was finally realized in my kitchen. We made a simple and ridiculously cheap spicy cauliflower pickle (as well as a more complicated fermented pickle, which I’ll report back on after it’s spent 3 weeks fermenting in my storage room). These were quick, easy and fun to make. Give them out as gifts or use them to use up leftover produce (nearly any vegetable can be pickled in place of the cauliflower).
- 2 cups cold water
- 2 cups white vinegar $2 for 32 oz.
- 2 tbsp salt Pantry
- freshly cracked pepper Pantry
- 2 tsp red chili flakes $1.50 for 1 oz.
- 1 small bunch cilantro leaves, roughly chopped $1
- 1 head cauliflower, cored and cut into florets $1.50
- Fill a large pot with water and bring to a boil. Submerge 4 pint-size mason jars and lids (with lids and rims separate from jars) and boil for 2-3 minutes. Remove from from water (use tongs and be careful) and allow to cool slightly. Keep water boiling.
- Meanwhile, combine water, vinegar, salt, pepper and chili flakes. Whisk to dissolve salt. Set aside.
- Pack cauliflower florets into jars, leaving a 1/4" space at the top. Cover with liquid and carefully put on lids, making sure they are fully closed.
- Submerge sealed jars into boiling water for 1-2 minutes. Remove and refrigerate until cold. Pickled vegetables are usually best after 2-3 days in the refrigerator.
Makes 4 pints pickled cauliflower in liquid.