By Libbie Summers
Photography by Chia Chong
It’s cauliflower season and I’m celebrating it this week on the blog. Of course we had a shoot with a ton of cauliflower yesterday, so I decided to pickle some!! This is perfection as a hot dog topping. Trust me.
What you need:
3 cups apple cider vinegar
2 cups water
¼ cup turbinado sugar
2 teaspoons salt
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon mustard seeds
2 cups baby carrots, roughly chopped
1 head of cauliflower, broken into small pieces
1 small bunch dill, torn into large pieces
What to do: In a stockpot over medium-high heat, add the vinegar, water, sugar, salt, peppercorns, mustard seed and bay leaf. Bring to a boil and stir frequently until the sugar dissolves. Add the carrots and cauliflower and reduce heat to simmer. Simmer until vegetables are tender (approximately 10 minutes). Remove from heat and allow to cool completely. Stir in the dill. Transfer mixture to sterilized jars with tight fitting lids and refrigerate until ready to serve. Drain before serving.