Рецепт Clean Eating Pickled Refrigerator Cauliflower
I realize this may sound like an odd recipe, but stick with me a minute. A while back, I shared my mom’s recipe for refrigerator pickles. And after I had shared that with you guys, my mom mentioned some of the other refrigerator pickling she does.
At first, pickled cauliflower just did not sound very appetizing at all. I believe the question that came to my mind was…. “why?”.
But boy did I get put in my place when I tried it!
Pickling cauliflower in the fridge makes it light, with a tiny touch of crunch. The flavor is mild and a tiny bit sweet. My mom didn’t add any salt because she can’t have it. But I can see where some salt would do wonderful things here if you can have it. But even without it, this was a fabulous, light and crunchy, mid-afternoon snack!
Those of you who keep to lower quantities of fats and calories will be happy here and even low carb folks will be happy with the carb count on this.
My mom added some mushrooms and onions to the batch in the photo, but you don’t have to do that. You can fill your jar with cauliflower and it will be just as good, though the onions do add a nice flavor to this. I will have a separate recipe coming up on doing refrigerator pickled garlic mushrooms.
Note: This will approximately fill a quart-sized canning jar.
YOU MIGHT ALSO ENJOY:
Clean Eating Pickled Refrigerator Cauliflower
Ingredients:
- 3 cups water
- 1/2 – 1 small head of cauliflower, or as much as you like
- 1 cup white balsamic vinegar
- 1/4 – 1/2 yellow onion, chopped or sliced (however much will fit in the jar after the cauliflower)
- 4 whole, raw, peeled garlic cloves
- 1 tbsp. dried dill weed
- Salt and pepper to taste (optional)
Directions:
Combine all ingredients in your jar or bowl with a tight fitting lid.
Allow this to sit in your fridge for 4-5 days before eating.
Eat these straight out of the jar or add them to salads for a nice, flavorful addition.