A quick update to post this pickled cauliflower and jalapeño recipe. I love to use this technique to preserve my favorite seasonal vegetables. I’m actually kind of late for this post which I did a while ago but, I figured, it’s never too late to share a good recipe. It’s really easy to put together and the end result is amazing, crunchy and slightly spicy cauliflower. Of course, the intensity of the heat can be elevated by adding more jalapeños. For this recipe, I only used one and I also added a few spices and lemon zest for a citrus note. Enjoy this recipe and next week I’m coming back with a chocolate swirl meringues I made for my son’s birthday and also, a piñata tutorial. Yes, you read well, I said piñata!!
1 head of cauliflower, cut into small florets
1 jalapeño, sliced (use more if you like it spicy)
1 garlic cloves, sliced
1 tablespoon of coriander seeds
1 tsp turmeric
1/2 tsp cumin powder
1 tablespoon lemon juice
the zest of 2 lemons
2 tablespoon on salt
In a large sterilized jar, add all the ingredients except the vinegar and water. Fill 1/2 of the jar with vinegar then add water and fill the jar almost to the top, just leave a little bit if room to shake the jar, enough to mix everything. Cover tightly, shake it well to mix and set aside at room temperature for 5 days. Refrigerate after opening.