with rose pepper, fennel and mustard seeds
Cauliflower is ideal for pickles due to its ability to absorb flavour. It is also one of the world’s healthiest foods so there is no excuse for not making pickled cauliflower with rose pepper.
According to the World’s Healthies Food Organisation we should it cruciferous vegetables 2-3 times a week. Cauliflower are part of that family, and pickled cauliflower with rose pepper is a great way to sneak it into the daily diet. You can experiment with other flavor combinations like lemon rind and bay leaves or peperoncini.
For the brine
300 ml of white wine vinegar
150 g sugar
100 ml water
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp rose pepper
1 kg cauliflower
Cut the cauliflower into bite-sized florets:
Bring a pot of salted water to a boil. Add the cauliflower and cook for 2 minutes.
Place the cauliflower florets in ice cold water to stop the boiling:
Pack the the cauliflower into a distilled jar.
Boil vinegar with water, sugar, rose pepper and fennel and mustard seeds.
Make sure the taste the brine in order to ensure the right balance of sugar and acid.
Pour the hot brine over the cauliflowers, close the jar and let them cool.
In an airtight container pickled cauliflower with rose pepper will keep for 2-3 months.
Keep them in the fridge once the jar has been opened.