Roasted Cauliflower with Sausage White Beans and Bread Crumbs
Photo by Andrea Behrends

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About 4 pints of pickles

  • 1 tablespoon coriander seeds
  • 1 tablespoon mustard seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons black peppercorns
  • 8 slivered garlic cloves
  • 12 thin slices of ginger (each the width of a quarter)
  • 2 thinly sliced small onions
  • 2 slivered jalapeños
  • 2 heads worth of cauliflower florets
  • 1 cup sugar
  • 2 tablespoons kosher salt
  • 6 cups champagne vinegar
  • 1 cup water
  • 2 teaspoons turmeric
  1. Toast together coriander seeds, mustard seeds, cumin seeds and black peppercorns. Set aside seeds.
  2. In a bowl, combine the slivered garlic cloves, thin slices of ginger, thinly sliced small onions, slivered jalapeños, and cauliflower florets.
  3. Pack vegetables in jars and disperse toasted spices evenly amongst jars.
  4. Bring sugar, kosher salt, champagne vinegar, water, and turmeric to a boil, stirring until fully dissolved.
  5. Pour brine into each jar, covering the vegetables and leaving ½ inch of headspace at the top.
  6. Hand-tighten the sterilized lids, submerge in boiling water, and process jars for 10 minutes.
  7. Remove jars and allow to cool slightly. Then invert the jars to create a better seal and let stand for several hours.
  8. Ensure jars are vacuum-sealed before storing. Enjoy!
  • from Chef Kevin Johnson, The Grocery, Charleston, South Carolina

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