Cauliflower Pickles

I cannot wait to try these cauliflower pickles! It’s gonna be hard to wait a few days.

Here’s what I put together after looking at a few recipes. I had 1.5 heads of cauliflower, and it filled total volume of 2 litres of jars.

You can halve or double this recipe, depending on how much cauliflower you have. And just use whatever spices you have in the spice drawer! It will still taste delicious. The key is in the dry roasting - don’t skip this part! It’s an essential step that helps release the flavours of the spices.

INGREDIENTS

1 head cauliflower
6 bay leaves
1 tbsp coriander seeds
1 tbsp cumin seeds
2 tbsp mustard seeds
1tbsp whole black pepper
1 cinnamon stick, broken

Brine
2.5 cups white vinegar
2.5 cups water
3 tbsp salt
2 tbsp sugar
1.5 tsp ground turmeric

Break cauliflower into florets and place in jars along with bay leaves, firmly packed.

Lightly dry roast spices in a frypan over medium heat until lightly brown and they release aroma.

Divide the spices evenly between jars

Bring the brine ingredients to the boil. Stir until sugar and salt dissolves. Pour the brine into the jars to cover the cauliflower.

Wait for at least an hour before tasting, better to wait a day or a week if you can last that long! These should last for weeks and weeks in the fridge and the flavours will keep improving over time.