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.
Pickled Cauliflower and Beets
- 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
- 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!