This was in the June 2013 issue of Food Network Magazine. I did things differently than they called for but, the picture in the magazine gave me the idea and inspiration for this.
I can my own salsa, pickles and barbecue sauce along with a few other things. I love a good giardiniera mix but, find myself picking all the cauliflower out to eat that first. So, when I seen this in the magazine I just had to make it. Well, kind of 😉 I made it more along the lines of my pickle recipe though.
It’s perfect for summer time snacking and is healthy too….bonus! It’s also easy on the pocket book and gets better by the day. If you like pickled things, you’re going to enjoy this one 🙂
Pickled Cauliflower and Onions
1/2 head cauliflower, cut into bite-size florets
1 small vidalia onion, thinly sliced
2 cloves of garlic, thinly sliced
3/4 c. red wine vinegar
3/4 c. distilled white vinegar
3/4 c. water
2 T. sugar
1/2 t. ground coriander seeds
splash of lemon juice
1/8 t. alum
1/2 t. crushed red pepper
1/2 t. dill seed
1/8 t. dill weed
1/2 t. whole mustard seed
You can eat them the next day but, I like to leave them for at least a week, so they soak up more flavor. Enjoy!
I took some of the pickled onions and put them in my tossed salad…very good and added a nice kick to it.
Yields: 1 quart
Have a great week y’all!