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!
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:
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!
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.
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.
Oh boy!
So pretty!
Pickled Cauliflower and Beets
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
- 1/2 cup white vinegar
- 1/8 cup salt or less if you want less salty veggies
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dill seeds optional
- 1/4 teaspoon allspice berries optional
- 1/4 teaspoon black peppercorns optional
Instructions
- 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.
- Let cool completely. Close jar(s) tightly and store in a cool dark place for a day (for crisper pickles) or two.
- Eat up!
24 Comments
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.
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!
I would love to try this! We are pickling all vegetables for the summer and haven’t gotten around to these yet.
It was quick and easy too!
oyoyoyooy – I am only going to eat pink food from now o
HAHA I’ll stock the kitchen for your visit!
yummmm, love these!! but the turnips are my favorite…
Next time I’ll try the turnips for sure!
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.
Pink food for everyone!
love your post! you chose a wonderful recipe to share with everyone, and your pictures are amazing! glad you enjoyed the pickles.
Thanks, Jessica! I’m still enjoying the veggies too!
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.
Hi Angela,
I followed the recipe mentioned in the post, but compared it to other recipes and most use the same amount of salt or a little more or some a little less based on the amount of water. I edited the recipe to say 2-4 Tablespoons salt, since they actually were a little salty for me. But the people I shared with loved them! Hope this helps.
I tried mine today and WOW its salty, to the point of barely being edible. I had to smother it in stevia to eat it. I may use very little salt next time.
Sorry it turned out too salty Angela!
How long will they stay fresh in the fridge? Looks yum!
Thanks, Theresa! They technically last three months, but they won’t be as crunchy after a week. Mine don’t last that long in my house anyways!!
I think I’ll make this, but skip the vinegar and ferment it 🙂
Great idea!
No sugar? And no need to cook the beets first?
Not in this recipe! You can add sugar if you want it sweeter. And the beets are cut thin enough that could can eat them raw.
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