Easiest Pickled Cauliflower Ever

let's pickle some cauliflower okay pickled cauliflower is one of my favorite things I actually like raw cauliflower many people don't but if you like raw cauliflower for the Crunch and all that pickled cauliflower is actually a great way to use it and you can put it on salads or whatever so what do we need to do to get started well first you need to prep your cauliflower as Brian has done here I have a whole head of cauliflower it's a pretty decent sized medium and I just cut it into you know florets of varying sizes and that's kind of an important thing I'll get to that in a little while you don't want them huge though like this one here that's bordering on too big if they're a little bit too big you could just do that as you can see here Brian has already very carefully crammed some cauliflower into that mason jar just to save some time so how do we get started we're going to start by adding some ingredients to a pot that we're then going to heat this is our brine yeah so we're starting off with two cups of distilled white vinegar I have a pot here non-reactive preferably and I turn the heat up to five ours goes to five and I'm putting in the vinegar what we have to do is make a Brine and that requires vinegar salt sugar and water so a tip when cooking with vinegar please don't put your face directly over the Box oh yeah the fumes the fumes become a thing two cups of water 1 4 cup of sugar I don't have a quarter cup measure on me so I'm still going to use tablespoons as we all know they're 16 tablespoons in a cup so that means four tablespoons and a quarter cup you knew that right it's important for this recipe that you use white sugar and brown sugar brown sugar so it's going to give it a really weird flavor that was three right yes yeah okay and the sugar in half for this recipe because I'm trying to use less white sugar if possible and um I just felt that in our other pickle recipe maybe there was a little bit more sugar than we really needed so we're gonna go with a little bit less this time all right so the next ingredient is salt and we're gonna do two tablespoons of salt this I kept the same amount of salt because the salt helps well it helps for flavor but it also oops okay that was like one and a quarter already assault helps keep the cauliflower a little bit on the crunchy side too so we want to make sure for that and it also helps with preservation one tablespoon peppercorns these are just straight up black peppercorns Nutella Cherry they call them um try not to use ground spices when you're making pickles they don't work as well they tend to over extract and they can get bitter plus they tend to float around and make a mess and I'm really sorry to stick to your your veg oh wait we don't put these right in there I have a I have a trick oh there's a trick okay all right well we can start on that while this is heating up we'll start on the trick so I'm going to take my tablespoon of black peppercorns and put half in one jar and half in the other jar that's exactly half now you can tell this is a very scientific thing all righty we're gonna do the same thing with mustard seeds so a tablespoon or half a tablespoon in each jar right so you're probably wondering well you're putting it in that one that already has cauliflower now when it doesn't yes I'm proving a point you can do it either way it really doesn't matter because they're going to extract no matter what but I gotta take the lid off to get to this one so half an each right yep I'll just eyeball half usually when I make these I eyeball all of it so same thing with coriander okay now the exact spices you use can be changed up if you want to you can add some pepper flake to this if you wanted it a little bit spicy I'm trying to not go spicy this time I wanted to just use slightly different spices you can add clove to it if you really want to I didn't think the clove went with this particular recipe but hey you like it knock yourself out we're gonna have to get more coriander so that's the cheater way to do it you can also put the spices right into the brine but then you have to scoop them out anyway so I like to just split them up into the mason jars it makes it easier to get exactly the half amount of each spice if you have like three extra Peppercorns in one versus the other it's not going to make that much difference but if they're all in the solution it's gonna be really difficult to divide them now what we're doing is we're trying to get this to come to a boil notice I have not even mixed it I have a spoon here just in case I need to but I normally don't even need to but what I want to do now is start packing the cauliflower in this jar and what I'm doing is basically dropping them in this is a small mouth jar so you want the pieces to be able to fit in there and I'm just trying to kind of Tetris them together yeah you're playing cauliflower attachments yeah you're totally playing calling fire touches and eventually we'll start packing down the sides like I'm putting this one in the short way down the side and you know it takes a little bit of practice and it doesn't it's not critical but essentially you want to pack them in as much as you can so you get as much product as you can but also so they don't float once the liquid is added so I'll just continue packing this and be with you momentarily I know what you're thinking there's no way that all that cauliflower fit into this mason jar and you'd be right this piece didn't you by the way something we didn't talk about preparation of your jars these were just washed okay just washed with soap and water let them air dry we have plastic Lids these are not a preserved pickle this is a refrigerator pickle which means they must be kept in the refrigerator okay they will spoil I'll tell you right now there is ways that you can can them and all that kind of stuff we're not getting into that for this video this is just a super simple thing I'm just going to shake this up so they fall in a little bit some of them float you know okay so when you're doing refrigerator pickles like this particularly in a vinegar-based solution which is typically what you use for doing pickles it's a good idea to use the plastic caps rather than metal caps because they're non-reactive reactive so at this point all we're doing is we're waiting for the liquid to come to a boil now there's a couple reasons you want it to come to a boil a it melts everything that's in there and B it sterilizes it so once that gets in here this is all sterile now that doesn't mean preserved it just means it's sterile so when you put this in the fridge they should last for a couple of weeks one of the reasons why we really enjoy pickling vegetables such as this is that it just really boosts the flavor and you depending on the different combinations of spices you use you could have the same vegetables spiced many different ways and have a completely different end product and they make fantastic snacks particularly if you're trying to count your calories oh yeah because these are just vegetables with I mean you got to be careful there's a little bit of salt a little bit of sugar but not all of that gets absorbed into the vegetable itself so it's not as crazy as it could be and nine times out of ten they're going to have less salt and less sugar than store-bought pickles so that is something to keep in mind and you can play with the amounts of salt and sugar because again these aren't preserved so hey you know you want to leave it out completely you can we've actually done a video on pickles with just vinegar which they're a little strong I'll be honest it's an acquired taste but it can totally be done okay so our liquid is now boiling I'm gonna take it off the heat and start pouring it into the jars now if your jars are true mason jars they can handle this kind of heat no problem I have a cloth back here this is our burn guard just so that we don't burn ourselves in case I spill you can use a funnel if you want to I find that it's just as easy to pour it and I'm just going to be very careful there should be enough brine to fill both of these to the rim and if you packed your cauliflower properly it shouldn't float I just like to put the lids on relatively Loosely at first so that these can cool and then once they come down to room temperature stick them in the fridge in about five days or so you have pickles how long do they last as long as you let them last but usually no more than like three to four weeks in the fridge and you're good to go so go make some cauliflower pickles and enjoy them and if you have questions or comments below or you have a favorite cauliflower pickle recipe that you want us to know about let us know in the comments below and as always guys thank you so much for watching have a great day bye [Music] thank you

Channel: Plant Based Bistro

Views: 12,622

Keywords: pickled cauliflower, pickled cauliflower recipe, how to make pickled cauliflower, how to pickle, pickled vegetables

Id: Yn4rkB7OzMI

Length: 8min 42sec (522 seconds)

Published: Fri Feb 03 2023