CHEF JEFF — ONE BYTE AT A TIME: Saffron-Pickled CauliflowerPickled vegetables are a treat anytime — especially ones that can be made quickly and can be stored in the refrigerator for up to a couple of weeks.
By: Herald Staff Report,
Pickled vegetables are a treat anytime — especially ones that can be made quickly and can be stored in the refrigerator for up to a couple of weeks.
2 cups white wine vinegar
2 tablespoons sea salt
¼ cup sugar
1 small shallot, thinly sliced
5 garlic cloves, smashed and peeled
½ teaspoon saffron threads or ¼ teaspoon powder
1 medium head cauliflower, cut into florets
Freshly ground black pepper
Combine the vinegar, salt, sugar, shallot, garlic and saffron with two cups water in a large saucepan. Bring to a boil over medium-high heat. Add the cauliflower florets and cook until crisp-tender, 2 minutes.
Take the pot off the heat and transfer the cauliflower and liquid to a nonreactive container. Season with pepper and refrigerate for at least 3 hours before serving. Store in refrigerator for up to 2 weeks.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.