Advertisement

Twenty6 purple pickled cauliflower

Time 30 minutes
Yields Serves 16
Twenty6 purple pickled cauliflower
(Glenn Koenig / Los Angeles Times)
1

Trim the cauliflower into florets, discarding the core, large stems and leaves. Set aside.

2

Place the pickling spice and red pepper flakes in cheesecloth and tie to make a secure but loose bundle, or sachet. Set aside.

3

In a medium pot, combine the water, white and rice vinegars, sugar, salt, garlic and dill, along with the pickling spice sachet. Heat the mixture over medium-low heat, stirring occasionally until the sugar and salt dissolve. The mixture should not come to a simmer, but a light steam will begin to roll from the top of the liquid.

4

Remove from heat and set the liquid aside to cool for 5 minutes, then pour the warm liquid over the cauliflower florets. Place a weighted object, such as a small plate, over the florets to keep them submerged, then place the bowl in the refrigerator to chill for a minimum of 12 hours.

5

Store the cauliflower, chilled and submerged in brine, for up to 2 weeks. For a longer shelf life, use a traditional canning method.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.