Wednesday, July 22, 2009

pickled cauliflower

lili and i decided to pickle some cauliflower today. this is a cold recipe, so the goodies must be refrigerated and eaten within a month. with our trusty "jam it, pickle it, cure it" book in hand and little artistic license, we took:

4 cups of cauliflower
3 cloves of garlic
1 bay leaf
2 tablespoons of yellow mustard seeds
2 tablespoons of dried dill
1 tablespoon of black peppercorns
2 teaspoons of salt
1-2 cups of white vinegar

dump everything except the vinegar into a one quart jar, then fill the jar half way with vinegar. top the rest of the jar off with cold water. seal the jar and give it a gentle shake to mix the ingredients around. give it about three days of pickle-power in the fridge before cracking it open.

we'll let you know how it turns out and feel free to comment on your own experience.

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