I’ve never had anything pickled besides cucumbers until this week. That’s when I attended a picnic where one of the guys brought his dilly beans to share. They were great but when I went to find some beans to try making a batch of my own, they were all limp 😦 So I ended up trying cauliflower instead. I’ll find out how they taste in about a month!
Originally seen in the book “The Joy of Pickling”
Makes 4 Pints
1 tsp whole cumin seeds
2 teaspoons whole coriander seeds
2 teaspoons whole fennel seeds
1 large cauliflower, divided into small florets (approx 7 cups)
1 cup sweet red peppers (mix in some hot red peppers if desired), diced
2 cups white wine vinegar
2 cups water
2 tablespoons pickling salt
In nonreactive saucepan bring vinegar, water, and salt to boil. Mix cauliflower and peppers together and pack veggies firmly into jars. Add 1/4 tsp cumin, 1/2 teaspoon coriander, 1/2 tsp fennel to each jar. Add vinegar solution leaving 1/2 inch headspace. Cap and process in water bath canner for 10 minutes. Let sit at least 3 weeks.