Danny's Pickled Cauliflower Recipe #337684
I have no idea who Danny is, but the recipe comes from a recipe e-mail list in the early 90's.
by ccferne
55 min | 40 min prep
SERVES 12 , 1 quart
- 1 head cauliflower (about 3 cups flowerettes)
- 2 tablespoons kosher salt
- 1 cup water
- 1 tablespoon pickling spices
- 3 cups cider vinegar
- 1 tablespoon honey
- 1 cup olive (mixed black and green)
- Separate cauliflower into flowerettes and parboil to preferred texture. Drain and cool quickly with ice water.
- Dissolve salt in water; use brine to soak cauliflower for 1-2 days. Drain and rinse.
- Boil vinegar with pickling spices and honey, just until honey is thoroughly dissolved. Use a nonreactive pan such as corning ware, pyrex, or stainless steel.
- Add cauliflower, along with more vinegar and honey if needed to cover. Siimmer about 2 minutes.
- Pour into jar, crock, or ziplock bag. Add olives and refrigerate for at least 2 days.
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5 stars