Pickled cauliflower
Eating certain fruits and vegetables out of the season, buying them from our supermarkets who ship them from who knows where in the world, is damaging habit in terms of pollution and the general impact of human activities on the ecosystem. There are, however, always exceptions to be made and, above all, we should always consider how we might use special cooking or storage systems at home that allow us to enjoy fruit and vegetables out of season. In order to pursue this idea further, we have discovered the perfect recipe for preserving cauliflower florets so that they can be eaten out of season. So, we’re going to share the valuable advice of our chef with you in the hope that you will be able to make pickled cabbage that matches your expectations. Are you ready to enjoy your favourite market vegetables even when there are none of them about?
Ingredients
* approximate values per serving
Preparation
Wash the cauliflower thoroughly then divide it into small "florets". Prepare a solution of water and vinegar with salt and sugar. Then blanch the cauliflower for 2 minutes in this solution and let it cool on a dry cloth. Sterilize the jars, then fill them with the cauliflower florets. Add some peppercorns to the solution in which you boiled the cauliflower. When the solution is almost cold, pour it into the jars up to the brim, then put the lids on and let them sit in cool, dark pace for at least 40 days.
Step by step
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Wash the cauliflower well and then divide into florets
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View the step by step
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Make a solution of water and vinegar with some added sugar and salt, then blanch the cauliflower for 2 minutes and leave to cool on a clean cloth
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View the step by step
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Sterilise the jars, then fill with the cauliflower. Get the solution of vinegar, water, salt and sugar and add a few peppercorns for flavouring
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View the step by step
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When the solution is cold, fill the jars up to the brim, replace the lids, and leave to rest in a cool dark place for at least 40 days
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View the step by step
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When the solution is cold, fill the jars up to the brim, replace the lids, and leave to rest in a cool dark place for at least 40 days
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Additional information
Raw Pickled Cauliflower
Preparing raw pickled cauliflower is very convenient and quick, allowing us to keep all the nutritional properties of the cauliflower intact. To prepare the recipe, a technique called pickling is used. It is a typically Anglo-Saxon technique based on the concept of lactic fermentation. It is a method of preserving raw vegetables. To make raw pickled cauliflower, we use quick pickling. An acidifying liquid is poured that lowers the pH of the preparation, favoring the preservation of the product for a long period. But not only does the product preserve: it also takes on a great vaguely sour flavor. The liquid poured over the product is called brine and can be hot or cold. To prepare raw pickled cauliflower, you can prepare hot brine, a flavored brine as you like, boiled and then poured hot over the cauliflower florets. Boil wine vinegar, water, salt, sugar, and then add whatever you prefer among black peppercorns or other spices.
Bimby Pickled Cauliflower
Bimby pickled cauliflower is a very practical and quick recipe to prepare with the famous Bimby kitchen robot. Cut the cauliflower into florets and set it aside. Pour water and salt (100 grams for every liter of water) into the bowl and dissolve for 15 minutes at 100 degrees at speed 2. Let the brine cool. When it is cold, pour it over the cauliflower. The next day, drain the cauliflower, rinse it quickly under running water, then place all the florets well separated on absorbent paper. When they are dry, place them in jars along with, for example, some peppercorns. At this point, also add the vinegar. Seal the jars well, ensuring that all the florets are well covered with vinegar. It keeps in a cool, dark place, and after a month, it can be enjoyed.
Oil-Preserved Cauliflower
Now let's see how to prepare oil-preserved cauliflower. Pour wine vinegar (one and a half liters) and 250 ml of white wine into a pot. Add whatever you like: black peppercorns, cinnamon, tarragon, whatever seems to suit your taste best. When everything boils, immerse the cauliflower florets and boil them for 4 - 5 minutes, no more. Then transfer them to a cloth and let them dry. At this point, when everything is cooled and dry, transfer to a well-sterilized jar and cover with excellent EVO oil. Here too, it is advisable to wait a few weeks before tasting!
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