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Did you know you can pickle almost anything?! I’m amazed and inspired by the current pickle craze that is going on; chefs and home cooks are realizing the amazing qualities of pickling. A pickled dish can be the perfect topping on a salad or an essential accompaniment to many meals. When I’m getting together with friends, I’m always the first to offer to bring a relish tray and I always include an assortment of the pickled items I have on hand. If your memories of pickles are the ones your grandma used to can and store away, it’s time to broaden your horizons!
Pickles can be made quickly and do not have to be canned (although I do can many types). You can prepare a quick pickle and place it in the fridge for a few days and then enjoy it a delish treat, such as this cauliflower. I love using cauliflower as it retains its amazing crisp crunch and has a great texture. Mixed with this smoky adobo pickling juice, you’re going to love this simple treat, just in time for spring!
Personally, I think it starts tasting the best after just one week. This will keep for over a month in the refrigerator so you can take a little time to enjoy. Or you can be like me and eat it all in just a few sittings! The smoky and spicy flavors of the chipotles really add a unique and special twist to this that is addicting. Enjoy!
Watch how to make this chipotle pickled cauliflower:
Chipotle Pickled Cauliflower
- 1 ½ cups apple cider vinegar
- 1 cup white vinegar
- 1 cup water
- 1 tbsp salt
- 2 chipotle peppers packed in adobo sauce
- 2-3 tsp adobo sauce depending on spice level
- 3 tbsp sugar
- ½ tsp coriander seed
- ½ tsp mustard seed
- ½ tsp peppercorns
- ½ tsp smoked paprika
- 1 head cauliflower
- Combine all ingredients (not including cauliflower) in a small kettle. Bring to a simmer on the stove and stir until sugar and salt are dissolved.
- While pickling liquid is coming to a boil, clean and prepare cauliflower. Remove leaves and core and break or cut the heads into smaller bite-size pieces. Place in a strainer and wash thoroughly. Place prepared cauliflower in ½ gallon sterilized jar (or any heat and refrigerator safe nonreactive container).
- Pour boiling liquid over and let cool to room temperature. Cover tightly with lid and place in the refrigerator. Allow to pickle for at least 2-3 days.