A Flurry of Florets

When I heard that conventional cauliflower is actually quite hard to grow for the small organic farmer (weed management is a big issue), I needn’t have worried I wouldn’t be seeing any of the Brassicaceae turning up at all at my local market. I spied some lovely and almost Sci-Fi looking Romanseco cauliflower, which I thought would be happy being pickled.

 

Romanescocauliflower

I used Marisa McLellan’s recipe of “Lemony Pickled Cauliflower”

Ingredients                                                                                            Makes about 3-500 ml. jars

I large or 2 medium heads of cauliflower, cut into small florets

2 cups white vinegar

1-1/2 cups water

3 tablespoons pickling salt

1 lemon sliced

1-1/2 teaspoons mustard seed, divided

1-1/2 teaspoons cumin seed, divided

1-1/2 teaspoons mustard seed, divided

3/4 teaspoon black peppercorns, divided

3/4 teaspoon red chili flakes, divided

1 or two scapes (optional)

Instructions

  1. Wash jars & place in hot water canning bath
  2. Place lids in hot water on stove
  3. Make brine (vinegar, salt, water) and bring to boil
  4. Remove jars from water bath, place a slice of lemon at the bottom, a snippet or two of scapes  & divide spices  into jars (1/2 tsp each mustard & cumin seeds, 1/4 tsp peppercorns & flakes
    each per jar)
  5. Pack jars tightly with cauliflower florets
  6. Add boiling brine & top with lids
  7. Place on rack and process in boiling water for 10 minutes
  8. Remove and place on counter
  9. Listen for the “ping”

For any jar that hasn’t sealed-place in fridge and eat within a week or so.

Pickledcauliflower

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