Friday, October 5, 2012

Pickled Cauliflower

Cauliflower spoils so quickly we seldom get a whole head finished before we tire of it and it starts to brown, so in the spirit of frugality I've started pickling half of every head, and it is so easy to do. 

I was thrilled to find Andrea Chesman's Golden Spiced Pickled Cauliflower recipe in her wonderful book, The Pickled Pantry. She uses turmeric, a spice I utilize a lot when cooking cauliflower. It's on Page 97 for those who want to give it try. Use the "look inside" feature at to navigate to the page for the recipe. (I adjusted the recipe slightly and you can too if you want to put your own spin on things. Just use her recipe as the base.)

If you prepare a bottle this week they'll be ready in time for your Thanksgiving table. It takes 6 weeks for the pickles to fully develop their flavor.

Pickles have really come back into fashion and I am filling my larder with a wonderful variety for the winter. What are you pickling this season?

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