C – Pickling is such a waiting game.
Even the fastest pickles feel like an eternity to me. I love pickles. Especially when they look as pretty as these. These pickles take two days to be ready. I honestly think they would be done in a day … but Jim suggested I wait.
Yeah, waiting would be good. But, I didn’t care.
I took a bite without him knowing. It was delicious. Still flavorful even after only 24 hours. Of course, go with the recommended amount of time if you want it really good.
I love these pickles. Crispy, crunchy, sweet, sour and just incredible pickles. I love the fresh basil and oregano in it. It really makes the pickles pop that dry ingredients usually can’t do.
I also love the variety of the vegetables. The mix of vegetables makes it a great side dish or topping for any protein, bread, or salad.
If I can find a faster way to make pickles, I will let you know.
| Cauliflower Week 2016: Giardiniera |
- 3 cups vinegar
- 1 cup water
- 4 Tbsp sugar
- 2 – 4 Tbsp kosher salt or to taste
- 1 Tbsp black peppercorns
- 4 cups small cauliflower florets, chopped (about 1 head)
- 1 cup red pepper, chopped
- ½ cup yellow pepper, chopped
- 2 carrots, sliced
- ½ medium red onion, chopped
- 1 Serrano pepper, thinly sliced
- 4 garlic cloves, halved
- 3 Tbsp fresh basil, chiffionade
- 2 Tbsp fresh oregano, chiffionade3 cups vinegar
- 1 cup water
- 4 Tbsp sugar
- 2 – 4 Tbsp kosher salt or to taste
- 1 Tbsp black peppercorns
- 4 cups small cauliflower florets, chopped (about 1 head)
- 1 cup red pepper, chopped
- ½ cup yellow pepper, chopped
- 2 carrots, sliced
- ½ medium red onion, chopped
- 1 Serrano pepper, thinly sliced
- 4 garlic cloves, halved
- 3 Tbsp fresh basil, chiffionade
- 2 Tbsp fresh oregano, chiffionade
- Combine first 5 ingredients in a medium saucepan. Bring to a boil, reduce heat and simmer 3 minutes.
- Put the chopped cauliflower, peppers, onions and carrots in a large bowl.
- Mix to combine and then divide mixture between two quart-sized mason jars.
- Top each jar with half the fresh herbs and garlic.
- Carefully pour vinegar mixture over cauliflower mixture.
- Place the lids on the jars and slightly agitate to evenly mix. Take the lids off the jars and let the mix cool off, about 15 minutes. When cool, seal the jars tightly and place in the refrigerator for at least 2 days, making sure to agitate a couple times per day.
- The Giardiniera will last for up to a month in the fridge.
- Serve.
- Enjoy!
So far this one is pretty quick and really delicious.
I can’t wait to have these pickles in my refrigerator all the time.