Cauliflower and Tomato Pickle

The taste of pickled cauliflowers is great, but it is even better when blended together with the sweet-sour flavor of tomatoes.

Just a little tip before making this recipe – the taste would be even better if you store the cauliflowers for about six weeks before using them.

Including brining and cooking, you should be able to finish within 25 to 26 hours.  Prepare the following ingredients:

~two medium-sized cauliflowers, washed and broken into florets

~1 and ½ pounds of firm tomatoes, quartered

~4 medium-sized onions, chopped coarsely

~1 teaspoon of ground ginger

~1 teaspoon of dry mustard

~2 and ½ cups of white wine vinegar

~1 and ¼ cups of soft brown sugar

~ 3/4 cup of salt

~1 teaspoon of pickling spices

~1 teaspoon of freshly ground black pepper

Begin by arranging the florets in a deep dish.  Make sure to sprinkle salt on each layer in equal amounts.  When you are done, pour enough cold water to cover all the florets.  Use a foil to cover the dish and store it in a cool place to sit for 24 hours.

After 24 hours is over, drain all the salted water from the florets and transfer them in a large colander.  Thoroughly rinse the florets of all the remaining salt.  Drain again and transfer in a saucepan.

Add the ginger, sugar, mustard, pepper and pickling spices to the saucepan before pouring the vinegar.  Then, put the pan on medium heat and bring to a boil.  Make sure to stir every once in a while to blend all the flavors together.

Turn down the heat to low and simmer for about 15 minutes or until the florets are a little tender.  Again, make sure to stir occasionally.

Transfer the florets into pickling jars.  Also pour in the mixed liquid enough to cover the florets in each jar.  Remember to wipe the jars clean before putting the lids back on and sealing them tightly.  Store the jars in a cool, dry place.

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One Response to “Cauliflower and Tomato Pickle”

  1. Sandy says:

    So where do the tomatoes come in in this recipe?

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