A super easy recipe for a delicious mix of pickled cauliflower and red cabbage. This one is a quick pickle recipe, designed to be ready after a minimum of 24 hours in the fridge.
You will need:
350g vinegar
600 ml water
150g sugar
500g cauliflower florets
700g sliced red cabbage
1-2 tsp black peppercorns
7-8 bay leaves
1-2 garlic cloves, sliced
4-5 tablespoons of kosher salt
1-2 tsp dry or fresh dill
optional chilli/gochugaru flakes, mustard seeds
You will also need 3-4 sterilised glass jars with lids. I used 2 x 700 ml jars and 2 x 300 ml ones.
How to:
If you're using pre-packaged, pre-sliced cabbage and/or cauliflower, skip the first two steps. I used a small red cabbage and two smaller cauliflower heads.
Slice the cauliflower/cauliflowers in half, remove the core and split or slice the florets into small pieces.
Slice the cabbage into quarters, remove the core, and slice each part into smaller pieces.
Put the sliced cabbage in a large bowl, sprinkle 4 tablespoons of salt over it and mix well.
Leave the cabbage to rest for 2-3 hours, after which rinse it well and drain it.
Divide the peppercorns, dill, bay leaves, chilli flakes and mustard seeds (if using any) equally between your sterilised jars of choice.
Put one layer of cabbage on the bottom of the jar and press it slightly, add a layer of cauliflower on top of that and continue to layer until you fill the jar/jars.
In a pan add the sugar, 1 teaspoon of salt, vinegar and water
Bring the mixture to a boil, and leave it to simmer for 2-3 minutes
Leave the mixture to cool down slightly then pour slowly into the jars, over the layers of cauliflower and cabbage.
Make sure the jars are filled to the brim, then screw the lids on tightly.
Leave the jars to cool down completely before transferring them to the fridge where they need to stay for a minimum of 24 hours (ideally 2-3 days if possible)
These pickles are sweet, salty crunchy and overall highly delicious.
Kept in the fridge, they can last for 3-4 weeks, but I doubt you will have any left by then - these are seriously delicious pickles.
I honestly love the beautiful colour the cauliflower takes, which makes these pickles a stunning addition to any meal. the longer you keep the jars in the fridge (3-4 days), the more colourful will the cauliflower florets get.
You can use these delicious pickles in sandwiches, burgers, salads, antipasti/charcuterie boards and many more.
They can be enjoyed after they rest a day in the fridge, but are even more flavourful (and the cauliflower is way more colourful) if kept for an additional 2-3 days.
If you're a big fan of pickles you might want to try my recipes for Quick Pickled Celery & Tenderstem Broccoli, Spicy Easy Pickled Brussels Sprouts or Pickled Green Tomatoes
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I hope life is treating you well.
Take care