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10 responses to “Pickled Cauliflower, Italian Style”

  1. Lyne

    Have you tried making this using a traditional fermentation? I love giardiniera and would really enjoy making my own. Do you have a recipe for that?

  2. Ricardo Rodríguez

    Lyne, and Hank: I made fermented cauliflower with carrots this spring, using basically this same recipe above, except I used no thyme, used 4 jalapeño peppers cut lengtwise, seeds and all, instead of dry chiles, and added black peppercorns and caraway seeds, and some 5 cloves of garlic.
    The brine was 3 tbsp. canning or kosher salt per quart/liter of water.

    The pickles turned out great after one week, but I let them one week more and they got better to my taste, and a little softer, but still crunchy.
    Only thing I´d rather not had used was the caraway seeds, they were too overwhelming for me.

  3. Keith McGowan

    so a 10 minute BWB? I will have to try your recipe this fall.. THANKS!

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    […] Pickled cauliflower, Italian style. […]

  5. Coco in the Kitchen

    We Armenians love including cauliflower in homemade pickled vegetables.
    The Italian spices are a refreshing change. I’m looking forward to it.

  6. Lou

    I thought that too

  7. Jean

    So, neither cauliflower nor carrots are cooked before canning.

  8. Dee

    I’m new to water bath canning and I actually made pickled cauliflower with lemon slices. I tried a jar after one week (delish) but the cauliflower is soft.. not crunchy. Is it supposed to be?

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