Twenty6 purple pickled cauliflower
Dear SOS: My husband and I spent an extended weekend at the La Quinta Resort. We went to their Twenty6 restaurant and tried the pickled purple cauliflower as an appetizer. It was wonderful! Any chance you could get the recipe?
Rose-Marie Robinson, Newbury Park
Dear Rose-Marie: Purple pickled cauliflower — try saying that 10 times! Purple cauliflower definitely makes for a striking pickle, but any cauliflower will work for this recipe. The pickles, which come together with little effort, make a great snack on their own but also lend a nice, tart crunch to other dishes, such as salads.
Trim the cauliflower into florets, discarding the core, large stems and leaves. Set aside.
Place the pickling spice and red pepper flakes in cheesecloth and tie to make a secure but loose bundle, or sachet. Set aside.
In a medium pot, combine the water, white and rice vinegars, sugar, salt, garlic and dill, along with the pickling spice sachet. Heat the mixture over medium-low heat, stirring occasionally until the sugar and salt dissolve. The mixture should not come to a simmer, but a light steam will begin to roll from the top of the liquid.
Remove from heat and set the liquid aside to cool for 5 minutes, then pour the warm liquid over the cauliflower florets. Place a weighted object, such as a small plate, over the florets to keep them submerged, then place the bowl in the refrigerator to chill for a minimum of 12 hours.
Store the cauliflower, chilled and submerged in brine, for up to 2 weeks. For a longer shelf life, use a traditional canning method.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
