Best 4 Spicy Quick Pickled Cauliflower Recipes
Are you craving a flavorful and tangy side dish that can be easily prepared in a short amount of time? Look no further than spicy quick pickled cauliflower! This vibrant dish combines the crisp texture of cauliflower florets with a zesty pickling solution that infuses them with a delightful blend of heat, acidity, and aromatic spices. Whether you're hosting a gathering, seeking a healthy snack option, or simply want to add some excitement to your meals, this recipe for spicy quick pickled cauliflower is sure to delight your taste buds and become a staple in your culinary repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY PICKLED CAULIFLOWER
This has a mild pickling brine, but it comes with a little kick of spiciness to keep your taste buds interested. It's quick and easy, crisp, tangy, spicy, and delicious. This should last for about 3 to 4 weeks in the fridge.
Provided by lutzflcat
Time P2DT45m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.
- Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.
- Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.
- Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.
Nutrition Facts : Calories 47 calories, Carbohydrate 11 g, Fat 0.2 g, Fiber 2.4 g, Protein 2.1 g, Sodium 1225.8 mg, Sugar 7.1 g
SPICY QUICK-PICKLED CAULIFLOWER
Simple spicy pickled cauliflower is perfect for snacking but also good in a salad, on a sandwich, or in Bloody Marys. The hardest part of this recipe is the wait.
Provided by Soup Loving Nicole
Time P1DT1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Place cauliflower florets into a large canning jar. Add garlic, crushed red pepper flakes, mustard seeds, and peppercorns.
- Bring vinegar, water, sea salt, and sugar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until salt and sugar have dissolved, about 5 minutes.
- Pour mixture over the cauliflower mixture, seal, and let cool for 1 hour.
- Place jar in the refrigerator for 24 hours, shaking every 8 hours.
Nutrition Facts : Calories 24.7 calories, Carbohydrate 4.9 g, Fat 0.2 g, Fiber 2.1 g, Protein 1.7 g, Sodium 464.1 mg, Sugar 2.2 g
SPICY QUICK PICKLES
A quick soak in a spicy, tangy brine transforms cucumbers into pickles that are perfect for snacking, stacking on a burger or piling on a charcuterie board. The combination of serrano chiles and sambal oelek gives these quick pickles a fiery kick while a touch of sugar balances the heat.
Provided by Justin Chapple
Categories side-dish
Time 6h10m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Stuff the cucumbers, chiles and scallions into a 1-quart glass or plastic jar with a tight-fitting lid.
- In another 1-quart jar, combine the water, vinegar, salt, sugar and sambal oelek. Close the jar and shake vigorously until the salt and sugar dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.
QUICK SPICY PICKLED VEGETABLES
Try our great Quick Spicy Pickled Vegetables recipe. These Quick Spicy Pickled Vegetables take only 20 minutes to prep and are ready to eat in 24 hours. They're great on their own or as part of a spread. These quick pickles have a great crunch and a great kick from crushed red pepper.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time P1DT1h20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Bring vinegar, fennel seed and crushed pepper just to boil in saucepan on medium heat; simmer on medium-low heat 5 min. Remove from heat
- Place 2 thyme sprigs and 1 bay leaf in each of 3 (16-oz) jars; top evenly with onions, carrots and cauliflower.
- Pour vinegar mixture over vegetables, evenly distributing seasonings among jars. Cover with lids. Cool completely.
- Refrigerate 24 hours. Remove and discard bay leaves before serving.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0.6071 g
Tips:
- Choose the right cauliflower: Use fresh, firm cauliflower heads with tightly packed florets. Avoid heads with brown spots or bruises.
- Cut the cauliflower into even-sized florets: This will help them pickle evenly. If the florets are too large, they may not pickle all the way through.
- Make sure the pickling liquid is completely covering the cauliflower: If it's not, the cauliflower may not pickle properly.
- Let the cauliflower pickle for at least 24 hours: The longer you let it pickle, the more flavorful it will be. You can also store the pickled cauliflower in the refrigerator for up to 2 weeks.
- Use pickled cauliflower in a variety of dishes: It's a great addition to salads, sandwiches, wraps, and grain bowls. You can also use it as a topping for tacos, nachos, and pizzas.
Conclusion:
Spicy quick-pickled cauliflower is a delicious and versatile side dish that can be used in a variety of dishes. It's also a great way to use up leftover cauliflower. With just a few simple ingredients and steps, you can make your own spicy quick-pickled cauliflower at home. So next time you're looking for a healthy and flavorful side dish, give this recipe a try.
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