Pickled Cauliflower
A unique take on pickled cauliflower. Lemongrass, ginger and star anise bring exotic flavors to the mixed pickles of Spoonsparrow.
Ingredients
- 850 g small cauliflower (1 small head)
- 150 g corn cobs
- 4 Garlic cloves
- 150 g pearl onions (15 pearl onions)
- 5 small red chili peppers
- 12 Thai basil leaves
- 2 stalks lemongrass
- 50 g ginger (1 piece)
- 1 tbsp salt
- 1 tbsp Raw cane sugar
- 175 ml white wine vinegar
- 0.5 star anise
Instructions
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1.
Rinse a 800‑ml mason jar and its lid with boiling water, then invert on a kitchen towel to dry. Clean the cauliflower, wash it, and cut into florets.
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2.
Wash the corn cobs, drain them and trim if necessary. Peel the garlic and pearl onions.
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3.
Wash the chili peppers and pat them dry. Wash the basil, shake off excess moisture, and pluck the leaves.
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4.
Remove the tough outer leaves from the lemongrass and cut it into pieces that fit in the jar. Thoroughly wash the ginger, pat dry, and slice thinly.
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5.
In a pot bring 500 ml water with salt, sugar, and vinegar to a boil. Cook the cauliflower, corn, garlic, onions, and lemongrass for 5 minutes each. Remove and drain. Set aside the pickling liquid.
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6.
Layer the cooked vegetables alternately with basil leaves and chili peppers in the prepared jar.
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7.
Measure the pickling liquid; if needed add water to reach 450 ml. Return to the pot, add star anise, and bring to a vigorous boil. Immediately pour the hot liquid into the jar so it fully covers the vegetables. Seal the jar tightly.
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8.
Place the jar in a large pot and add enough boiling water to cover about three‑quarters of it. Boil at least 80 °C for approximately 25 minutes. Remove from heat and let the jar cool completely in the water.
