Recipe For Canning Spicy Pickled Califlower [BEST]

I made the pickled cauliflower without the habeneros. I thought the jalapenos (half of a medium size)would be sufficient and it was. I really like the results and plan to pickle other vegetables. Thanks for the recipe.Lillian Burwasser

recipe for canning spicy pickled califlower

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The consistency of the cauliflower was a little rubbery. This was probably because of the preservatives and over-cooking in the canning process. All-in-all, it was a nice little snack which opened my world up to spicy foods.

Lyne, and Hank: I made fermented cauliflower with carrots this spring, using basically this same recipe above, except I used no thyme, used 4 jalapeño peppers cut lengtwise, seeds and all, instead of dry chiles, and added black peppercorns and caraway seeds, and some 5 cloves of garlic.The brine was 3 tbsp. canning or kosher salt per quart/liter of water.

In any event, if a canning recommendation has disappeared from the Blue Book, occasionally it is because tastes change over the decades, and they do make way for newer style recipes. But, they have also certainly dropped recommendations that were unsafe. So do not assume that something was just dropped to keep up with modern tastes. If you are determined to know, ask Ball via their hotline or Facebook page, and they will tell you something is still considered safe or not.

I have made these cauliflower pickles numerous times. My son in law lives them garlicky and spicy. This is the best, easiest, tastiest recipe that I have found. It is now a family tradition at any table.

Because the jars will later be processed in the water bath for 10 minutes, it is not necessary to first sterilize the jars for canning this recipe. You only need to heat them. Do make sure your jars are clean.

Good morning, Beth. I love your canning/pickling recipes of which I have made many. We have a surplus of jalapeños this year and was wondering if I could substitute jalapeños for the cauliflower but used the rest of the ingredients?Thank you for any advice you can give me and have a great holiday weekend!Susan

Sorry for delayed response Susan. We are on vacation with spotty internet reception. He is a recipe on the blog for pickled peppers. It is similar to the cauliflower recipe and we love it. -pickle-hot-peppers/ Thanks for being a loyal reader!

As a low acid food these vegetables would need to be pressure canned and there are no scientifically tested recipes for canning broccoli or cauliflower as a plain vegetable. Additionally, at the higher temperatures achieved during pressure canning the product would soften to the point that it would not be palatable. Barbara Ingham from the University of Wisconsin notes that these vegetables "tend to develop strong flavors and usually discolor as well as being unsafe and they should not be used in canned vegetable mixtures for the same reasons."

While there are no tested recipes for canning pickled broccoli, you can pickle cauliflower and can it. The addition of acid and the correct proportion of ingredients creates a high acid product that can be water bath or atmospheric steam canned. Here is a recipe for Pickled Cauliflower or Brussels Sprouts (another cruciferous vegetable).

This pickled cauliflower recipe takes pickling to a new level! Soaked in a spice-filled brine, this purple and orange-colored cauliflower is easy to make and tastes delicious as a snack or added to salads!

This pickled cauliflower is definitely not your typical pickle recipe. It involves some really fun spices like coriander, mustard seeds, cumin, allspice, red pepper seeds, and peppercorns. We also used kicked up the flavor with fresh dill.

However, you can definitely make this recipe using a quicker canning method. You will need to blanch the fresh produce in salty water before adding to the jars. Then, use a classic canning method of boiling the jars for 10 minutes to seal. The jars of Giardiniera will still need to sit overnight to cool to room temperature and properly seal before you can enjoy.

This quick and easy pickled cauliflower makes for a light summer cauliflower recipe that you can enjoy as an appetizer, garnish or even on toast as a meal. This fridge cauliflower pickle recipe is one of my favorite ways to add lots of bold, tangy flavor to so many dishes.

A peach butter recipe made with less sugar than is traditional and the addition of amaretto or sweet wine is quick and easy as canning recipes go, updated by deleting a poaching step that many peach butter recipes call for. But in two different tests, the called-for amount of peaches yielded different amounts of peach puree (which is specified at midpoint, so you can adjust).

I am right there with you!! We had spicy asian style quick pickled veggies last night with dinner and I may or may not have had one alongside my lunch;) I am new to this pickling thing and always interested in trying new flavors! Mexican food and flavors are favorites around here, so these sound awesome!! Thank you for such a clever idea!!

A favorite vegetable selected by many home canners is pickled cauliflower or brussel sprouts. These are tasty in a salad or on a relish tray. This is a great way to get vegetables to the table. Below is a recipe that was adapted from the Complete Guide to Home Canning.

This recipe for easy refrigerator pickled cauliflower is a quick way to make the best crunchy snack without any canning. With cauliflower florets, dill and a vinegar brined you can make these pickled veggies. I used a half gallon jar to prepare this keto friendly snack in.

These easy refrigerator pickled cauliflower can be stored in an air tight jar in the fridge for up to four weeks. You can eat this recipe after 24 hours, but it gets better the longer it's in the fridge.

With this recipe, we will make more pickling spice than we need for one jar of pickled veggies. This is because I want you to have a batch of pickling spice whenever you want to pickle some vegetables, such as no sugar or sweetened quick pickles. You can store your leftover pickled spice in an airtight container in your pantry.

Cento Hot Cauliflower provides a spicy taste in a low-calorie pickled cauliflower snack. Packed in water and vinegar, our hot cauliflower is low-calorie and is perfect to eat on its own, as a side dish or on an antipasto platter.