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<\/p>\nNaturally Pink Cauliflower Pickles<\/p>\n
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1 medium-small cauliflower (1\u00c2\u00bd\u00e2\u20ac\u201c2 pounds)<\/p>\n
1 small beet<\/p>\n
2 sprigs fresh dill or 2 dill flower heads or 1 teaspoon dried dillweed, divided<\/p>\n
2 small cloves garlic, peeled and lightly smashed<\/p>\n
1 teaspoon mustard seeds, divided<\/p>\n
\u00c2\u00bd teaspoon cumin seeds, divided<\/p>\n
\u00c2\u00bd teaspoon red chile pepper flakes, divided (optional)<\/p>\n
1 cup white distilled or white wine vinegar<\/p>\n
\u00c2\u00be cup water<\/p>\n
1 tablespoon honey<\/p>\n
2 teaspoons kosher or other non-iodized salt<\/p>\n
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Wash the cauliflower and remove any outer leaves. Cut it in half, and slice off the florets with a short length of the base attached. Aim for approximately 1-inch pieces. Peel the beet. Cut it in half and then into \u00c2\u00bd-inch-thick slices. Distribute the dill, garlic cloves, and spices between two clean pint canning jars. Pack in the cauliflower above the seasonings, adding half of the beet slices to each jar. Leave 1 inch of head space. Combine the vinegar, water, honey, and salt in a small pot. Bring to a boil, stirring to dissolve the salt and honey. Skim off any foam that forms on the surface. Pour the hot brine over the other ingredients in the jars, fully covering them but still leaving \u00c2\u00bd inch of head space. Screw on canning lids and process the jars in a boiling water bath for 10 minutes (adjust the canning time if you live at a high altitude\u00e2\u20ac\u201dsee the sidebar in the Boiling Water Bath Canning chapter). Wait at least one week before serving. During that time, not only will the flavors mellow and \u00e2\u20ac\u0153marry,\u00e2\u20ac\u009d but the beet juices will color the cauliflower.<\/p>\n","protected":false},"excerpt":{"rendered":"
Naturally Pink Cauliflower Pickles 1 medium-small cauliflower (1\u00c2\u00bd\u00e2\u20ac\u201c2 pounds) 1 small beet 2 sprigs fresh dill or 2 dill flower heads or 1 teaspoon dried dillweed, divided 2 small cloves garlic, peeled and lightly smashed 1 teaspoon mustard seeds, divided \u00c2\u00bd teaspoon cumin seeds, divided \u00c2\u00bd teaspoon red chile pepper flakes, divided (optional) 1 cup white distilled or white wine vinegar \u00c2\u00be cup water 1 tablespoon honey 2 teaspoons kosher or other non-iodized salt Wash the cauliflower and remove…<\/p>\n