This spicy cauliflower uses red pepper flakes instead of fresh peppers, so you can easily make it spicier for those who prefer a lot of heat. Reprinted with permission from The Ultimate Guide to Preserving Vegetables by Angi Schneider, Page Street Publishing Co. 2020. Photo credit: Dennis Burnett
Canned Spicy Cauliflower with Turmeric [Vegan]
Serves
4 500-ml jars
Ingredients
- 1 1/2 cups (355 ml) rice wine vinegar (5% acidity)
- 1 1/2 cups (355 ml) apple cider vinegar
- 1 cup (200 g) sugar
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- 2 teaspoon (8 g) mustard seed
- 1 teaspoon (4 g) black peppercorns
- 1/2 teaspoon red pepper flakes
- 6 cups (500 g) chopped cauliflower florets
- 1 cup (115 g) sliced onion
Preparation
- Prepare the water bath canner by filling it halfway with water and putting it on the stove to simmer. Check four pint (500-ml) jars for any nicks or cracks, wash them in hot soapy water and rinse them in hot water. Keep the jars hot until it’s time to use them. Wash the lids in hot soapy water, rinse them and set them aside.
- Combine the rice wine vinegar, cider vinegar, sugar, turmeric, celery seed, mustard seed, black peppercorns and red pepper flakes in a stockpot and bring the mixture to a boil, stirring occasionally. Add the cauliflower and onion, reduce the heat to a simmer and simmer the mixture for 5 minutes.
- After 5 minutes, remove the pot from the heat and ladle the cauliflower into the hot jars, leaving 1⁄2 inch (12 mm) of headspace. Remove the air bubbles with a bubble remover tool or chopstick and recheck the headspace; add more brine if necessary. Wipe the rims with a clean cloth, put the lids on the jars and screw on the bands. Place the jars in the prepared hot water bath canner, making sure that the jars are covered by at least an inch (2.5 cm) of water.
- Bring the water to a full rolling boil and put the lid on the canner. Process the jars for 15 minutes, adjusting for altitude (page 17), if necessary. Arrange a folded towel on the counter or table. Remove the jars, using a jar lifter, and place them on the folded towel. Let the jars cool for at least 12 hours.
- Once the jars are cooled, remove the bands and check the seals. If any jars failed to seal, put them in the refrigerator to use first. Wipe the jars with a clean cloth and store them for up to a year.
Notes
*In the photo, the cauliflower is in the jar on the left. Serve the spicy cauliflower on a relish tray or use it to spice up salads or add crunch to flatbread wraps.
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Cauliflower - Turmeric
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About The Author
Angi Schneider
See My Recipes When veggies are at their peak of the season, this preserving compendium covering nearly every vegetable is your one-stop source. Brimming with 100 recipes, beautiful full-page color images, step-by-step preservation methods and handy reference charts, this foolproof guide will help you master canning & pickling, fermenting, dehydrating and freezing the most common garden produce.
Angi Schneider is a master of preserving. She shares methods that emphasize simplicity yet keep the flavors exciting, and shares tips for working your preserved foods into your family’s regular meal plan so nothing goes to waste.
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