Chinese style pickled cauliflower: Difference between revisions
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|description=May 2015) We were gifted an absolutely massive cauliflower recently, most of which was Vacuum vacuum packed and frozen for later use. | |description=May 2015) We were gifted an absolutely massive cauliflower recently, most of which was Vacuum vacuum packed and frozen for later use. | ||
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Revision as of 14:47, 12 May 2015
| Chinese style pickled cauliflower | |
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| Servings: | Makes about 600 ml of pickles |
| Ready in: | 1 day |
| Prep. time: | 1 day |
| Cook time: | None |
| Difficulty: | 
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This recipe needs further development
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We were gifted an absolutely massive cauliflower recently, most of which was vacuum packed and frozen for later use. I decided to make a pickle with what was left.
Most of the flavour of a pickle is from the vinegar plus any additional spices. I absolutely love the flavour of Chinkiang black vinegar, it's so nice you could almost drink it. As I want to retain the flavour of the Chinkiang black vinegar and not sully it with any other flavours, I'm using just the vinegar plus the cauliflower.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500 g of small cauliflower florets trimmed from a cauliflower
- 2 tablespoons fine salt
- 550 ml Chinkiang black vinegar
Method
- Add the cauliflower florets to a bowl and just cover with cold water
- Leave in a cool place for 24 hours.
- RInse the florets in cold water and dry, ideally using a salad spinner
- Lay the florets out on a tea towel, ideally in the sun or in a warm place for 5 or 6 hours
- Sterilise a Kilner jar, add the cauliflower florets and cover with Chinkiang black vinegar
- Leave for 1 month to mature