CAULIFLOWER MIX: A RECIPE

Today I am going to share one of my favorite recipes with you: Cauliflower Mix!

I absolutely love this stuff.

It’s low-fat and full of flavor.  You can eat it like a pickle, or you can cut it up and add it to a green salad or pasta salad, or toss some into your spaghetti sauce.  Take this to a BBQ or to a football party and it’s going to get eaten, for sure!

My grandma made this recipe up based on a pickled mix you can buy at the store called Giardiniera (which means “from the garden”).

In late summer and early fall cauliflower will be on sale at your grocery store, so this will be the time to make this yummy-ness!

This is one of those “a little bit of this, and a little bit of that” recipes, so you can feel free to play around with this to suit your own taste.

I do not water-bath this mix simply because I like it to stay nice and crisp.  Since it is quite simple to prepare, you can make it when you are craving it.  The jars will keep nicely for two weeks in the fridge (although I think it will be eaten much quicker than that!).

Have a happy day, friends!

***(Scroll below for printable recipe!)

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CAULIFLOWER MIX: A RECIPE

This recipe will make 2 or 3 quart jars of cauliflower mix. I always use clean, wide-mouth jars and I always have an extra one ready. The larger the size of the cauliflower, the more jars you will be able to make.

Servings

Ingredients

Cauliflower Mix

• 1 head cauliflower
• 2 small carrots
• 1 red bell pepper
• 1 medium white onion
• 4 cloves garlic
• 2 dried red chilies
• 1 teaspoon dill seed
• 2-4 bay leaves

Brine

• 3 cups water
• 1 cup white vinegar
• 1-1/2 tablespoons canning salt

Servings Ingredients Cauliflower Mix 1 head cauliflower 2 small carrots 1 red bell pepper 1 medium white onion 4 cloves garlic 2 dried red chilies 1 teaspoon dill seed 2-4 bay leaves Brine 3 cups water 1 cup white vinegar 1-1/2 tablespoons canning salt

Instructions

1. Chop the cauliflower, carrots, red pepper and onions into good-sized chunks. In a large pot of boiling water, boil the cauliflower, carrots and bell pepper (not the onion) for 3 minutes. Divide the veggies, the garlic, the chilies, the dill seed and the bay leaves between 2 jars. If you have extra veggies, prepare a third jar. In a large pot, bring the water, vinegar and salt to a boil. Add the brine to the jars and close with lids and rings. Cool the jars. Place in the fridge for a couple of days before sampling. This mix will stay fresh in the fridge for up to two weeks, but I have a feeling it will get eaten much quicker than that!

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