Ras El Hanout Pickled Cauliflower
INGREDIENTS
As Needed- Cauliflower- cut to 1 - 2 bite size pieces
1 Jalapeno - Sliced - for every 2 cups of cauliflower
3 cloves - Garlic- Sliced - for every 2 cups of Cauliflower
Pickling liquid:
Vinegars:
1 part Rice wine Vinegar
1 part Apple Cider Vinegar
1 part Red Wine Vinegar
Water:
3 Parts Water
1 part Sherry Cooking Wine
Sugar and Salt Blend:
1 part Monk Fruit, (or sugar)
1 part Salt
Dried Spice Blend:
3 parts Ras el Hanout
1 part Turmeric
1 part Mustard Seeds
1 part Dried Cilantro
NEXT LEVEL TIP:
When building your pickling liquid be sure to refer to our Quick pickling ratios recipe for a better understanding of all the ratios.
Directions:
In a pot combine, liquids, salt and sugar mixture, dry spices and Fresh herbs.
Bring to a boil, and turn down to a simmer
let simmer about 5-10 minutes or until salt and sugar have dissolved.
Fill a heat resistant container, with a lid, with the Cauliflower, Jalapeno, and Garlic.
Pour brine over Cauliflower .
Let Cool, with the lid on loosely at room temperature for 30 minutes.
Tighten Lid and place in fridge until completely cool.
These pickles can last for a few weeks
NEXT LEVEL TIP:
This is a great way to use up Cauliflower or Jalapeños if they are getting close to going bad. Because this is a quick pickle it will keep the crunch f the Cauliflower so if its being to go soft it all keep the majority of its texture.
Make sure to show off your results from using these recipes on Instagram. Be sure to tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!