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
Miso Pickled Cauliflower
Ingredients
- 330-350 g cauliflower (broken into small and medium florets)
- 250 ml distilled vinegar
- 250 ml water
- ½ teaspoon mustard seeds
- ½ teaspoon coriander seeds
- 1 tablespoon salt (regular table salt is fine)
- 65 g sugar
- 1 teaspoon brown rice miso paste
Instructions
- In a saucepan over medium low heat, add the mustard and coriander seeds. Toast until fragrant for a minute, swirling the pan to stop burning.
- Very carefully, add the water to the pan. Next add the vinegar, salt, sugar and miso paste.
- Bring to the boil and stir regularly to make sure the salt and sugar have dissolved.
- Meanwhile, take a sterilised 1 litre pickling jar with a screw or clip top lid and pack it full of cauliflower florets. Don’t worry if it’s a tight squeeze - they tend to shrink slightly when pickled.
- Remove the vinegar mixture from the heat and pour over the jar of cauliflower using a funnel to avoid spills. Do not put the lid on - allow the mixture to cool to room temperature before sealing and then refrigerating. Do not open for at least two days - this ensures the cauliflower is beautifully crisp when you finally open and taste.
- The cauliflower should last in the fridge for a month or so, but there’s no way you’ll go that long without eating it all!
