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Spicy Pickled Cauliflower

Source of Recipe

From "Preserving by the Pint" by Marisa McClellan


Recipe Introduction

"These are the pickles I turn to when my taste buds need to be reset. Sharply acidic and spicy, they clear out the gustatory remnants of rich meals and overly sweet desserts. I happily eat them straight out of the jar with my fingers, but if you're serving more civilized eaters, here's what you should do: Heap the florets in a small bowl and drizzle a tablespoon or two of good olive oil over the top. A bit of oil turns them from a basic pickle into an instant marinated salad to be served with some sliced rounds of baguette and creamy goat cheese. They're perfect with drinks or as a quick predinner snack."

List of Ingredients

â—¦ 1 small head cauliflower (about 1 ½ pounds)
â—¦ 1 cup cider vinegar
â—¦ 1 tablespoon finely milled sea salt
â—¦ ¼ teaspoon cayenne pepper
â—¦ 1 small lemon, thinly sliced, divided
â—¦ 2 large cloves garlic, sliced, divided
â—¦ 1 teaspoon black peppercorns, divided
â—¦ 1 teaspoon red pepper flakes, divided



Recipe

Prepare a boiling water bath and four half-pint jars. Place four lids in a small saucepan of water and bring to a gentle simmer. Wash the cauliflower and break it into florets. In a large saucepan, combine the vinegar, 1 cup of water, and the salt and cayenne. Bring to a boil.

Place a slice of lemon in the bottom of each jar and top with the garlic clove slices, peppercorns, and pepper flakes.

When the pickling liquid reaches a boil, add the cauliflower to the pot. Stir until the brine returns to a boil and remove from the heat. Pack the cauliflower into the prepared jars and top with the brine, leaving ½ inch of headspace. Tap the jars gently to remove any air bubbles. Use a chopstick to dislodge any trapped air bubbles. Add more liquid to return the headspace to ½ inch, if necessary. Wipe the rims, apply the lids and rings, and process the jars in a boiling water bath for 10 minutes.

Makes 4 half-pint jars