Miso Pickled Cauliflower
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.
Author: Richard Makin
- 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
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!
Serving: 1grams