Pickled Cauliflower With Hot Pepper and Cumin

By Martha Rose Shulman

Pickled Cauliflower With Hot Pepper and Cumin
Andrew Scrivani for The New York Times
Total Time
10 minutes, plus at least 1 week's refrigeration
Rating
4(59)
Comments
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When I first prepared the cauliflower, it didn’t do much for me for the first few days. Then I went away for a week, and when I came back and tasted the thinly sliced pickled cauliflower, now nicely infused with the slightly piquant brine, I loved it. Make sure to slice the cauliflower very thin – less than ¼ inch thick, close to ⅛ inch thick.

Featured in: Sweet and Easy Vegetable Pickles

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Ingredients

  • 2cups very thinly sliced cauliflower florets
  • 1small dried red chili pepper
  • 1teaspoon cumin seeds, lightly toasted
  • 2thin slices fresh ginger (optional)
  • ½cup (135 grams) seasoned rice wine vinegar
  • 1tablespoon (15 grams) sherry vinegar
  • ¼cup (50 grams) sugar
  • 1cup (230 grams) water
  • 2¼teaspoons (10 grams) kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

149 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 28 grams sugars; 3 grams protein; 793 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the thinly sliced cauliflower in a bowl with the chili, the cumin seeds and optional ginger.

  2. Step 2

    In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the cauliflower and spices, cover and refrigerate for at least 1 week before eating and for up to 3 weeks. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the cauliflower to keep it submerged. Remove from the brine with a slotted spoon to serve.

Tip
  • Advance preparation: These will keep for a few weeks in the refrigerator.

Ratings

4 out of 5
59 user ratings
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Comments

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Casey

I started out using a mandoline to slice the cauliflower as thinly as the recipe calls for and boy was that a mistake. The florets more or less exploded into tiny pieces all over my counter. Then I switched to my-go to chef's knife but the pieces broke when I was cutting them, I think because the blade was too thick. What finally did the trick was a very thin boning knife. I had to go slow to cut evenly, but in the end I had a nice pile of ⅛ inch sliced cauliflower. Oh, and they tasted great!

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