C – It’s Pickle Week!
It’s peak season for the abundance of fresh vegetables. So, we thought we would share with you a few pickle recipes. I love pickles! I didn’t know Luke loved them as much as I did. When we mentioned the idea of pickle week a while back, Luke was all over it. He kept on asking when we were going to do it. Well it’s now.
I didn’t know how easy it was to make pickles. I also didn’t know you could pickle almost anything. We hope we don’t bore you this week with all the pickles. It’s one thing that I can’t seem to be tired of … yet.
This cauliflower and carrot pickle recipe was really easy to make and even more addicting to eat. I usually don’t like cauliflower. It’s hard for me to find a dish that I like with cauliflower. It usually doesn’t have much of a taste to it. And, it can be overcooked quickly. I only like cauliflower steamed slightly, so it still holds a crunch to it.
I was afraid that these pickles would end up too soft in texture. I was wrong. They had the perfect texture. Just like when I slightly steam them. Luke used a refrigerated pickling technique that allows the vegetables to remain crisp. The carrot texture was my favorite. Now, I wish Luke could have added more carrots to the jar. They were great. Long sticks that really absorbed the pickling brine. I loved the sweet, salty and sour taste to them. I am so glad they were delicious, and not something that just looked pretty in the jar.
|Pickle Week: Cauliflower and Carrot Pickles|
- ½ head of cauliflower, cut into small pieces
- 12 carrots, peeled, remove head and tips, cut to fit into jar
- 6 cloves garlic, pealed
- 2 Tbsp mustard seeds
- 4 Tbsp white sugar
- 2 cups white vinegar
- 2 cups water
- 4 Tbsp salt
- 1 Tbsp coriander
- 2 Tbsp black peppercorns
- ½ tsp red pepper flakes
- Add 6 cloves of garlic into the bottom of the jar.
- Add carrots and cauliflower to fill the entire jar.
- Add mustard seeds into jar.
- Place water and vinegar into a saucepan and bring to a boil. Reduce to medium heat.
- Add sugar, salt, coriander, peppercorns and red pepper flakes. Heat until salt and sugar are dissolved.
- Turn off heat and cool to room temperature.
- Place mixture into jar.
- Place jar in refrigerator and let sit for 2 weeks. Shake once a day to ensure seasonings are distributed evenly.
- DO NOT OPEN UNTIL READY. Open after two weeks to taste.
- Serve with sandwiches or eat as a quick snack.
Pickles are a great snack, of course. They are also perfect with sandwiches! For the cauliflower and carrot pickles, we paired with wonderful Black Forest ham and cave-aged Gruyere cheese on a whole wheat ciabatta roll. Yummy!
Thanks Luke for making these pickles. They were a great snack.