Makesabout 6 cups
- Active time:15 min
- Start to finish:1 day (includes pickling)
November 2008
Our fabulous Cauliflower Risotto with Brie and Almonds uses only half a head of cauliflower. Take the other half in a completely different direction with these easy refrigerator pickles. Cauliflower pickles beautifully, its snowy white color as crisp as its taste. A judicious array of spices, including cloves for extra depth and serrano chile for a tingle of heat, keeps the flavor lively. These versatile pickles can go upscale—a nibble with cocktails—or down-home, as a sharp accompaniment to juicy burgers.
-
1/2
head cauliflower, cut into small florets (4 cups)
-
2
Kirby cucumbers, cut into 1/4-inch rounds
-
1 1/2
cups
white-wine vinegar
-
2 1/2
cups
water
-
1 1/2
tablespoons
kosher salt
-
2
teaspoons
sugar
-
3
large garlic cloves, smashed
-
1
fresh serrano chile, halved lengthwise
-
1
teaspoon
black peppercorns
-
1
teaspoon
brown or yellow mustard seeds
-
3
cloves
-
1
Turkish or 1/2 California bay leaf
-
Combine cauliflower and cucumbers in a large glass jar or bowl.
-
Simmer vinegar and water with remaining ingredients in a small heavy saucepan 5 minutes. Cool to lukewarm.
-
Pour warm pickling liquid over vegetables. Cool completely at room temperature, then chill, covered, at least 1 day to allow flavors to develop.
Cooks’ note: Pickles keep, chilled, up to 1 week.
