Pickles are an easy way to turn seasonal produce into a near effortless appetizer. While you can use almost any vegetable, I like pickling hearty cauliflower and carrots for the fall. I use a combination of white and cheddar cauliflower florets and add red onion for some extra flavor. Simply cover the raw vegetables in a cider vinegar and salt brine and let the refrigerator do the work!
These quick pickles are delicious served with cheese and charcuterie and are also great at lunch with a sandwich.
makes 2 quarts
1 head cauliflower, trimmed and cut into bite-size florets
3/4 pound carrots, peeled and cut into 3-inch lengths
1 small red onion, thinly sliced 1/8-inch thick
2 cups apple cider vinegar
2 tablespoons Kosher salt
Evenly divide the vegetables between 2 32-ounce (1 quart) containers. The vegetables should be snug in the containers.
Combine the vinegar, salt and two cups water in a medium saucepan. Heat the saucepan over medium and stir until salt dissolves. Do not boil.
Pour the hot brine over the vegetables and allow to cool to room temperature (you want the brine to completely cover the vegetables). Seal containers and refrigerate for 3 days, up to 2 months. The pickles’ flavor will continue to develop the longer they sit.
Enjoy these Quick Pickles as part of our Fall Cocktail Bites menu.