Danny's Pickled Cauliflower |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 15 |
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I have no idea who Danny is, but the recipe comes from a recipe e-mail list in the early 90's. Ingredients:
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) |
Directions:
1. Separate cauliflower into flowerettes and parboil to preferred texture. Drain and cool quickly with ice water.
2. Dissolve salt in water; use brine to soak cauliflower for 1-2 days. Drain and rinse.
3. 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.
4. Add cauliflower, along with more vinegar and honey if needed to cover. Siimmer about 2 minutes.
5. Pour into jar, crock, or ziplock bag. Add olives and refrigerate for at least 2 days.
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