Middle Eastern Crunch: Turmeric Pickled Cauliflower
- Reviews 2
Ready In: 10 mins
Serves: 6-8
Yields: 2 cups
Ingredients
- 1 lemon, juice of
- 1 lime, juice of
- zest from 1 orange
- 1 jalapeno, sliced lengthwise
- 2 garlic cloves, smashed with the back of a knife
- 1 inch fresh ginger, peeled and rough cut
- 2 tablespoons salt
- 1 tablespoon pickling spices
- 1 bay leaf, dried
- 1 cinnamon stick
- 3⁄4 cup white vinegar
- 2 cups water
- 1⁄2 cup white wine
- 1⁄4 cup sugar
- 2 tablespoons honey
- 1 pinch saffron
- 1 tablespoon turmeric
- 1 large head cauliflower, cut into small florets
Directions
- Mix all ingredients except for the cauliflower in a large stockpot and bring to a boil.
- Add cauliflower and bring back to a boil.
- Remove from heat and allow to come to room temperature.
- Keep covered in its liquid in refrigerator.
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