I absolutely love pickled vegetables. I have searched over the last couple years to find a good pickled cauliflower recipe. Finally, I decided to try one I found from the comfycook.com. This is a no-processing recipe that you can keep right in the fridge.
I changed the recipe a bit and changed the name. Originally labeled a Giardiniera, this recipe tastes much more like a CaliMix and therefore I re-named it. This pickled salad can be enjoyed over a hot Italian beef Sammy, skewered and dipped in a bloody Mary or added to an Italian salad.
Here is how I made this:
- 2.5 cups of White vinegar
- 2 cups of water
- 2 tablespoons of sugar
- 1 bay leaf
- 2 tablespoons of red pepper flakes
- 1 teaspoon of salt
- 1 teaspoon of oregano
- 2 tablespoons of extra virgin olive oil
- Fresh black pepper
- 1 head of cauliflower
- 2 carrots
- 1 red bell pepper
- 3 celery stalks
- Optional: pickled pepperoncinis or banana peppers
Cut up an entire head of cauliflower into bite size pieces. Coin or cut your carrots into 1 inch sticks. Chop the celery into half-inch pieces and cut the red bell pepper into one inch pieces as well.
Once your veggies are ready to go, set them aside and make the brine. Combine the vinegar, water, sugar, bay leaf, red pepper flakes and salt in a large sauce pan and bring it to a boil. Add veggies and maintain a boil for 3-5 minutes. I thought five minutes was too long for my taste, the veggies did not have the crisp crunch that I was looking for so feel free to taste test throughout the 3-5 minutes of cooking.
Strain out the veggies, reserving the brine. I did this by using a slotted spoon and spooning my veggies directly into my canning jars.
Stir in the oregano and oil to the brine. At this point, add in the pepperoncinis to your veggies. Then ladle the liquid over the veggies in the jars.
Add more red pepper flakes if you are looking for more heat. I actually added about 1 tablespoon more to each jar because the spice wasn’t prevalent enough. If you are looking for a mild flavor, don’t add any additional flakes. The brine as-is is mild enough for my toddler to eat without her noticing the spice. Let the veggies marinate for about four days before eating. Keep refrigerated.