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SKU
recipe_584_6782118
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.
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.
2 Tbsp. Pickling Spice Seasoning
2 tsp. Thai Red Curry Spice Blend
1 tsp. Shallots - Chopped
2 tsp. Thai Red Curry Spice Blend
1 tsp. Shallots - Chopped
2 cups seasoned rice wine vinegar
¾ cup water
2 ½ cups cauliflower florets
¾ cup water
2 ½ cups cauliflower florets
Prep Time
1-2 hrs
Total Time
5-6 hrs
Cook Time
10 mins.
Yield
2 pint jars
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.
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.
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