These Cauliflower Pickles are so addictive! They are great served alongside roast meats and make a really great appetizer. Crunchy, sweet and sour with a hint of the garlic and ginger.
In a large pot, bring some additional water to a boil with the garlic and ginger. Add the cauliflower and blanch for 1 Minutes. Do not overcook. Remove from the heat and run cold water into the pot. Drain. Fill the pot with cold water and let the cauliflower rest in cold water for 15 Minutes, then drain.
In an oversized glass jar, place the sweetener, vinegar, water, and salt. Stir with a wooden spoon to ensure that the sweetener and salt are completely dissolved. Add the cauliflower, garlic, and ginger. Cover the jar. (A jar with a plastic screw top is preferred, if unavailable, place a piece of plastic wrap over the top before closing.)
Refrigerate for at least 24 hours before serving. Serve cold.
Ingredients
Directions
In a large pot, bring some additional water to a boil with the garlic and ginger. Add the cauliflower and blanch for 1 Minutes. Do not overcook. Remove from the heat and run cold water into the pot. Drain. Fill the pot with cold water and let the cauliflower rest in cold water for 15 Minutes, then drain.
In an oversized glass jar, place the sweetener, vinegar, water, and salt. Stir with a wooden spoon to ensure that the sweetener and salt are completely dissolved. Add the cauliflower, garlic, and ginger. Cover the jar. (A jar with a plastic screw top is preferred, if unavailable, place a piece of plastic wrap over the top before closing.)
Refrigerate for at least 24 hours before serving. Serve cold.