Crunchy Pickled Cauliflower Ferrandi-Style
Servings: 8 people
Calories: 54kcal
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Ingredients
- 8 cups bite-size cauliflower florets
- 2 1/2 cups water 600 ml
- 1 1/4 cups white vinegar 300 ml
- 3 1/3 tsp kosher salt 20 g
- 5 Tbsp white sugar 60 g
- 2 cloves garlic
- 1 Tbsp peppercorns black or a mix of black, white, and red
- 1 Tbsp coriander seeds
- 1/2 Tbsp allspice berries
- 2 bay leaves
- A few twigs of fresh herbs parsley, dill, thyme, oregano, sage, etc.
Instructions
- Soak the cauliflower in water for 15 minutes, cut it into bite-size pieces, rinse well, and drain.
- Rinse a few twigs of fresh herbs, whatever you like or have on hand, and drop to the bottom of a 2-qt pickling or canning jar.
- Next, pack the cauliflower (somewhat tightly) in the jar and set aside.
- Prepare the pickling brine by combining water, salt, sugar, and vinegar in a saucepan, adding garlic, peppercorns, coriander seeds, bay leaves, and allspice berries. Bring the brine to a boil and turn off the heat.
- Immediately pour the brine into the jar; transfer the spices, bay leaves, and garlic. See notes.
- Close the jar with a lid and refrigerate for one week before enjoying. Keep refrigerated.
Notes
If, after pouring in the pickling brine, you have space unfilled with the liquid, pack in more cauliflower. This will raise the level of the liquid to where you need it.
Alternatively, you can make an extra 1/4 of the recipe of the brine but without the herbs and spice, just water, salt, sugar, and vinegar.
Nutrition
Calories: 54kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 470mg | Potassium: 332mg | Fiber: 3g | Sugar: 6g | Vitamin A: 11IU | Vitamin C: 49mg | Calcium: 40mg | Iron: 1mg