Recipe

Thai Red Pickled Cauliflower

Thai Red Pickled Cauliflower
Thai Red Pickled Cauliflower

Create flavorful pickled condiments and vegetables using this easy quick-pickling method! Add a pop of color and flavor to burgers, sandwiches, salads, tacos, and more. Quick-pickled veggies make a great addition to appetizer plates, charcuterie boards, and antipasto platters.

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Ingredients

2 cups seasoned rice wine vinegar
¾ cup water
2 TBS Pickling Spice Seasoning
2 tsp Thai Red Curry Spice Blend
1 tsp Shallots - Chopped
2½ cups cauliflower florets

 

Preparation

COMBINE vinegar, water, Pickling Spice Seasoning, and remaining seasonings in a pot, and bring to a boil.
SPLIT cauliflower between 2 (pint) mason jars that have been thoroughly cleaned.
CAREFULLY pour boiling pickling liquid slowly into jars, stopping briefly at ¼ full point to allow jar to acclimate to boiling liquid.
FILL jars, covering contents completely, but leaving about ¼ inch space from the top.
COOL completely on counter, then affix jar lids and refrigerate at least 3-4 hrs before serving.
STORE up to 1 week in the refrigerator.

Yield: 2 pint jars
Total Time: 5-6 hrs
Prep: 1-2 hrs
Cook: 10 mins 

For more delicious pickled condiments or vegetables, be sure to try the Indian Yellow Curry Pickled CarrotsBread & Butter PicklesCoastal Dilly BeansPickled Spiced Asparagus, and Pickled Ginger Red Onions & Jalapenos.