MIDDLE EASTERN CRUNCH: TURMERIC PICKLED CAULIFLOWER
The Casbah in Lawrence, KS puts these in their house salad. This is my favorite burger joint EVER but, the pickled vegetables in the salad are so delicious they are freaky tasty. I had to buy the cookbook from the chef's Robert and Molly Krause. Because of their book, I want to start canning. :D "Pickles are a great way to use up a garden bounty and eat more vegetables. Beyond snacking, they taste great in salads, with dips or hummus, or atop a sandwich." - The Cook's Book of Intense Flavors
Provided by College Girl
Categories Cauliflower
Time 10m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Mix all ingredients except for the cauliflower in a large stockpot and bring to a boil.
- Add cauliflower and bring back to a boil.
- Remove from heat and allow to come to room temperature.
- Keep covered in its liquid in refrigerator.
MIDEASTERN PICKLES TWO RECIPES TURNIP AND CAULIFLOWER
After many many years of fiddling with these, they are finally just like the ones in the middle eastern restaurants. You can make lesser amounts by dividing the recipes in half, but I make the large jars because everyone loves them.
Provided by Leos Mom
Categories Very Low Carbs
Time 1h
Yield 1 large jar, 40 serving(s)
Number Of Ingredients 11
Steps:
- For the turnip pickles. Brush the turnips clean and remove any spots but keep the colored skin as much as possible. Clean and peel the beet.
- Cut the turnips and beet into 2 inch pieces about 1/4 inch thick. Pack the turnips into a large jar with pieces of the beet placed every other layer. Make the brine with the 5 cups water, 2 1/2 cups white vinegar and the 2 1/2 Tablespoons kosher salt. Heat just until the salt is dissolved, just before boiling. Pour the brine over the turnips and beets, allow to cool, then store in the refrigerator. They are ready to begin eating in a couple days and keep for several weeks.
- For the cauliflower / cabbage pickles. Wash the cauliflower and cut into bite sized pieces. Wash the cabbage and cut into 2 inch pieces. Layer the cauliflower and cabbage, mixed, in a very large jar. Make the brine with the 6 1/4 cups water, 5 Tablespoons kosher salt and 3 1/4 cups white vinegar - AND the 2 1/2 teaspoons curry powder.
- Heat the brine until just the boiling point, then pour over the cauliflower and cabbage in the jar. Allow to cool. Refrigerate. They are ready to eat in a couple of days, and keep for several weeks.
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