Dannys Pickled Cauliflower Recipes

Steps:

• Separate cauliflower into flowerettes and parboil to preferred texture. Drain and cool quickly with ice water.
• Dissolve salt in water; use brine to soak cauliflower for 1-2 days. Drain and rinse.
• Boil vinegar with pickling spices and honey, just until honey is thoroughly dissolved. Use a nonreactive pan such as corning ware, pyrex, or stainless steel.
• Add cauliflower, along with more vinegar and honey if needed to cover. Siimmer about 2 minutes.
• Pour into jar, crock, or ziplock bag. Add olives and refrigerate for at least 2 days.

Steps:

• Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with cauliflower. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

Steps:

• Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.
• Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.
• Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.
• Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.