2000s Recipes + Menus

Cauliflower Pickles

Makesabout 6 cups
  • Active time:15 min
  • Start to finish:1 day (includes pickling)
November 2008
Our fabulous Cauliflower Risotto with Brie and Almonds uses only half a head of cauliflower. Take the other half in a completely different direction with these easy refrigerator pickles. Cauliflower pickles beautifully, its snowy white color as crisp as its taste. A judicious array of spices, including cloves for extra depth and serrano chile for a tingle of heat, keeps the flavor lively. These versatile pickles can go upscale—a nibble with cocktails—or down-home, as a sharp accompaniment to juicy burgers.
  • 1/2 head cauliflower, cut into small florets (4 cups)
  • 2 Kirby cucumbers, cut into 1/4-inch rounds
  • 1 1/2 cups white-wine vinegar
  • 2 1/2 cups water
  • 1 1/2 tablespoons kosher salt
  • 2 teaspoons sugar
  • 3 large garlic cloves, smashed
  • 1 fresh serrano chile, halved lengthwise
  • 1 teaspoon black peppercorns
  • 1 teaspoon brown or yellow mustard seeds
  • 3 cloves
  • 1 Turkish or 1/2 California bay leaf
  • Combine cauliflower and cucumbers in a large glass jar or bowl.
  • Simmer vinegar and water with remaining ingredients in a small heavy saucepan 5 minutes. Cool to lukewarm.
  • Pour warm pickling liquid over vegetables. Cool completely at room temperature, then chill, covered, at least 1 day to allow flavors to develop.
Cooks’ note: Pickles keep, chilled, up to 1 week.
Subscribe to Gourmet