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Published February 12, 2010, 12:00 AM

CHEF JEFF — ONE BYTE AT A TIME: Saffron-Pickled Cauliflower

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.

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.

Saffron-Pickled Cauliflower

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.

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