This recipe reminds me of a snow globe in the sense that when it’s all shook up, the varied particles float gracefully in the liquid and land in their eventual spots. With the peppercorns and mustard seeds acting like those flecks of glitter and snow-like foam floating between the florets and herbs. These jars would make delightful Holiday gifts, don’t you think?
How fun would it be to add in a little elf or cabin to give these globes an even more edible snow globe feel?! Perhaps I’ll stumble upon some non-toxic figurines to place in there before the Holiday’s sneak up. Either way, I share with you these pickled cauliflower jars for you to create in a matter of minutes.
Let the Holiday crafting and giving commence! Btw, these make wonderful gifts to hosts for upcoming party invites. Last night I brought some to a potluck dinner, they were a hit along side veggie rice curry, fresh spring rolls, beet salad, and apple curry tuna.
P.S. Don’t forget to add a bow, ribbon, twine… you know that extra special panache!
P.S.S. Essential Living Foods offers a beautiful pink salt that I used in this recipe, get it here!
- 1 lb cauliflower florets
- 2 cups apple cider vinegar or organic distilled vinegar
- 2 cups water
- 2 tbsp peppercorns (I used red ones from this years harvest)
- 2 bay leaves
- 4 cloves of garlic, lightly pounded
- 4 tbsp Himalayan pink salt
- 2 tbsp raw cane sugar
- 1/2 yellow onion (sliced)
- 10 stems of fresh thyme
- Pack the cauliflower, onions and thyme in a large glass jar or divide amongst multiple jars
- In a saucepan, add the rest of the ingredients and simmer for about 5 minutes
- Pour the hot pickling liquid over the cauliflower and let it rest for a few hours
- For a crunchy bite, you can start nibbling on them within a few hours. As for softer texture, let this sit for 4-5 days
- Keep refrigerated for up to 3 months
- Use this cauliflower in sandwiches, salads, pizzas, or serve as an appetizer.