Cauliflower Pickles: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

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.

Recipe by Kay Chun

Photograph by Romulo Yanes