Cauli & Jali Pickles

Wanna pickle together?

---

Makes 2.5 cups | Prep: 10 min

INGREDIENTS

• 1 large head cauliflower, cut into small florets

• 2-3 Fresno chilis, cut in half

• 1 pound jalapeños, sliced into ⅛ inch thick rings

• 2 cloves garlic, chopped

• 1 ½ cups white vinegar

• ½ cup champagne or apple cider vinegar

• 1 cup water

• 2 tablespoons kosher salt

• ¼ cup granulated sugar

• 2-3 bay leaves

• 1 heaping teaspoon black peppercorn

• 1 pinch red chili flake

• 1 teaspoon turmeric

INSTRUCTIONS

Prepare your veggies

Clean two large glass jars very well. In one, layer the cauliflower florets along with the Fresno chilis and set aside.

In the other, layer all the sliced jalapeños with the chopped garlic and set aside.

Make your brine

In a medium sauce pot, add the vinegars, water, salt, sugar, and spices. Whisk to combine.

Bring the mixture to a boil over high heat. Once the salt and sugar have dissolved, turn the mixture to medium low and simmer for 5 minutes.

Finish the pickles

Pour the mixture over the veggies, using a clean fork or chopsticks to press the veggies down and ensure they are covered with the pickling liquid. Let the veggies sit at room temp for about an hour before crewing on the lids and refrigerating for up to 2 weeks.

Chefs tip!

Play with using different vinegars and spices! This ration works great for any pickle. Daikon radish, for example, makes a great pickle when substituting rice vinegars, and using crushed ginger instead of garlic.