Pickled Cauliflower and Beets {Giveaway Post!!}

Pickled Cauliflower and Beets

Being a blogger has many benefits. Free food, ability to work in your PJs, day drinking is encouraged, and instant new friends with other weird interest like standing on chairs or puppies tables for the perfect photo, getting excited about fancy salts and partaking in pantless video conferences. No one knows so long as you put on a cute top and brush your hair! My secret is out.

One of the neat-o groups I partake in from time to time is a group of kosher bloggers called The Kosher Connection. Every month, they have a theme such as Chinese Food, when I made my Pot Roast Egg Rolls and then we share all the other recipes on our blogs. Whee! In honor of the one year anniversary of The Kosher Connection, today we are hosting a Great Blog Swap where each blogger recreates a recipe from another site. Fun! We are also hosting an awesome giveaway thanks to Joy of Kosher so make sure to scroll down to enter!

I was in charge of making a recipe from The Kosher Foodies by the adorable Jessica and Stephanie. It didn’t take me too long to pick Pink Turnips and Cauliflower with my love of all things pickled and beets! Here’s a look-see at the original recipe:

Pickled Cauliflower and Beets

Ooh, ahh. Stephanie added the beet mostly for color, but the pickled beets were my favorite part! I added some spices of my own, and meant to swap out turnips for carrots but forgot that at the store. Oops. Cauliflower it is!

Pickled Cauliflower and Beets

First, pack the chopped vegetables tightly in a mason jar or two. Bring the water to a boil, then add vinegar, salt, pepper and other spices and mix well until salt dissolves. Pour over the vegetables.

Pickled Cauliflower and Beets

Ooh it’s turning pink already! Let cool completely. Close jar(s) tightly and store in a cool dark place for a day (for crisper pickles) or two.

Pickled Cauliflower and Beets

Oh boy!

Pickled Cauliflower and Beets

So pretty!

Pickled Cauliflower and Beets

Pickled Cauliflower and Beets
 
Prep time
Cook time
Total time
 
An easy pickling recipe with the addition of beets to make everything bright pink! Get crazy with whatever spices you like!
Author:
Recipe type: Side Dish
Cuisine: Jewish
Serves: 4-6
Ingredients
  • 1 large head cauliflower, cut into florets
  • 1 large beet, peeled and sliced
  • 4 cloves garlic, peeled and cut in half
  • 3 cups water
  • ½ cup white vinegar
  • ⅛ cup salt (or less if you want less salty veggies)
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon dill seeds (optional)
  • ¼ teaspoon allspice berries (optional)
  • ¼ teaspoon black peppercorns (optional)
Instructions
  1. First, pack the chopped vegetables tightly in a mason jar or two.
  2. Bring the water to a boil, then add vinegar, salt, pepper and other spices and mix well until salt dissolves. Pour over the vegetables.
  3. Let cool completely. Close jar(s) tightly and store in a cool dark place for a day (for crisper pickles) or two.
  4. Eat up!

 

Pickled Cauliflower and BeetsGIVEAWAY TIME!!Pickled Cauliflower and Beets

Ready for a fun giveaway to celebrate one year of Kosher Connection? We are giving away two prizes from Emile Henry. A Bread Cloche valued at $130 and a 4.2 qt Dutch Oven valued at $170! Use the Rafflecopter below to win- you can enter up to 23 ways! Two winners will be chosen at random.

Contest Fine Print:

The contest winners will be contacted via email. They will have 48 hours to respond before other winners are chosen. This contest is open to United States residents over the age of 18 only.

a Rafflecopter giveaway

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Comments

  1. I just made a batch of pickled vegetables last night, no beets though, so that is next on the list. It is so fun to see how everyone redid each other’s dishes.

  2. I know! I love seeing all the different recipes. The beets made everything pink which is just pretty, plus they taste great. Definitely try it!

  3. I would love to try this! We are pickling all vegetables for the summer and haven’t gotten around to these yet.

  4. oyoyoyooy – I am only going to eat pink food from now o

  5. yummmm, love these!! but the turnips are my favorite…

  6. Next time I make my grandmother’s pickled red beet eggs (we LOVE), I am adding a jar for cauliflower – my daughter loves your pink food (she also loves beets) and this will be fabulous.

  7. love your post! you chose a wonderful recipe to share with everyone, and your pictures are amazing! glad you enjoyed the pickles.

  8. I made two jars today, exactly like the recipe above. My only question is the amount of salt. I haven’t tasted it yet, but 1/4 cup seems like a lot of salt.

  9. How long will they stay fresh in the fridge? Looks yum!

  10. I think I’ll make this, but skip the vinegar and ferment it :)

  11. Kelly Rex says:

    No sugar? And no need to cook the beets first?

Trackbacks

  1. […] no secret I love beets.  I’ve made Beet Fries, Pickled Beets, Beet Hummus. And most recently Beet Chips with Spicy Honey Mayo! But there are more where that […]

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