Pickled Brains (aka Pickled Cauliflower)

Makes 1½ – 2 Quarts

2          Cups Granulated Sugar

1          Cup Apple Cider Vinegar

1          Cup Red Wine Vinegar

1          Cup Water

2          Bay Leaves

2          Red Jalapenos, Thinly Sliced Crosswise

1          Tablespoon Yellow Mustard Seed

6          Garlic Cloves, Smashed

1          Teaspoon Coarse Sea Salt

½        Teaspoon Freshly Ground Black Pepper

2          Heads Cauliflower Cut into Medium Size Flowerets

In a large non-reactive pan such as a Dutch oven, add the sugar, vinegars, water, bay leaves, jalapenos, mustard seed, garlic cloves, salt and pepper. Bring the mixture to a boil for 10 minutes, until slightly reduced and syrupy.

Add the cauliflower flowerets to the pan and bring back to a boil for one minute. Remove pan from the heat and let the cauliflower cool completely in the liquid in the pan.

Transfer the vegetable to glass canning jars loosely packing and pour in as much of the liquid as possible to cover the cauliflower. Cool in the refrigerator for one hour in the jars before covering and refrigerating.

Brains will last 4 weeks in the refrigerator as long as they are covered with the liquid.

Pickled Cauliflower

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