Cauliflower is one of my favourite vegetables to pickle. If you’d said that sentence to me 10 years ago I’d have rolled my eyes hard enough to cause a migraine, but it’s true, and pickling is cool now so SHUT IT YESTER-ME!
This recipe is simple, quick, and perfect for just having in the fridge in case of the munchies. This stuff dunks into hummus like a champ, tops salads like a mother and brings smiles to tipsy food bloggers hunting for a snack. I’m also actually eating it by the forkfull as I type, right this second. Follow the recipe properly and you’ll end up with one of the crunchiest little umami bombs out there – trust.
Nb. This recipe calls for a sterilised jar. Don’t fret – it’s super easy. Just wash a jar in nice hot soapy water, rinse but don’t dry, place on a baking tray and pop in the oven at just over 100c for 10 minutes. Allow to cool and you’re ready to go.
Makes 1 Litre Jar of Pickles