TURMERIC PICKLED CAULIFLOWER

You’ve eaten it raw, ground, and roasted. Baked, glazed, and in salad. Save yourself some time and effort and pickle it! Pickles are always in season.

INGREDIENTS

Brined Cauliflower

1 head cauliflower, cut into bite sized florets

4 cups water

2 tsp sea salt

Turmeric Pickling Liquid

2 cups white wine or apple cider vinegar

1 ⅓ cup water

⅔ cup sugar

½ tsp turmeric

1 tsp coriander seeds

⅛ tsp black peppercorns

1 pinch crushed red pepper

½ each dry bay leaf

METHOD

For the Brined Cauliflower:

1. Combine water and sea salt. Stir until salt is completely dissolved.

2. Pour solution over cauliflower and submerge fully. Store refrigerated for at least 6 hours or overnight.

3. Once brined, drain cauliflower from liquid and lay on paper towels to dry. Do not rinse.

For the Turmeric Pickling Liquid:

1. Place brined cauliflower into a medium bowl.

2. Combine all pickling liquid ingredients in a medium sauce pot.

2. Bring to a boil, being sure to dissolve sugar completely.

3. As soon as it comes to a boil, remove from heat. Pour over brined cauliflower. Allow to steep in pickling solution for at least 4 hours at room temperature or refrigerated overnight.