If you read my salad post’s you will know that we add pickled items such as capers or gherkins to spruce up and add flavour to our salads. We decided to have a go at our own and we are so pleased with the results. It is so cheap to do it yourself and they will be waiting for you in the cupboard when you make a salad and what to add that extra flavour or texture. I like cauliflower raw so this pickling method makes it even tastier and last longer. You can pickle anything using this recipe I am going to have a go at carrots and cabbage next but you could use asparagus, beans, courgettes anything that ‘pickles’ your fancy. Check out the pickled cauliflower recipe too.
Ingredients (makes 2 jars in picture)
- 2 small cauliflower’s or 1 large
- bunch of fresh dill
- 2 cup white wine vinegar (1 per jar)
- 5 garlic bulbs (3 in one jar 2 in the smaller)
- 1 tsp coriander seeds (1/2 tsp in each jar)
- 1 tsp mustard seeds (1/2 tsp in each jar)
- 1 tsp fennel seeds (1/2 tsp in each jar)
- 4 cups of water (2 per jar)
- 4 tsp salt (2 per jar)
- In a small saucepan, bring water to a boil. Add the peeled cloves of garlic. Reduce heat to a simmer and allow garlic to cook for 5 minutes.
- Add vinegar and salt to water and garlic. Cook just until salt dissolves.
- Stuff two wide mouth pint jars with the chopped cauliflower.
- To each jar, add sprigs of dill, 1/2 teaspoon per jar of fennel seeds, coriander seeds, and mustard seeds. Split the garlic into jars, equally if same size or as I did.
- Pour the pickling liquid over the cauliflower leaving a small gap at top. Repeat for 2nd jar.
- Ready in 3 to 5 days