Sunday, March 25, 2012

ChezCindy: Pickeled Vegetables

This weekend I was looking for some new ideas on ways to prepare vegetables.  I remembered a quick cucumber relish from a really great hamburger recipe that I make.  This cucumber relish is delicious on burgers, sandwiches or as part of a vegetable tray (March Madness - Go Bucks!!).  I also love cauliflower and wanted to try pickling it.  I see jars of mixed pickled vegetables at the store that include cauliflower, so why not?    This recipe requires no cooking, but must be made ahead of time, allowing time for the cauliflower to pickle.  The pickled cauliflower is excellent when included with salad greens and a olive oil vinaigrette. 

For each recipe I use Ball wide mouth canning jars, pint-size.

Cucumber Relish
1 teaspoon coriander seeds
1 tablespoon canola oil
2 tablespoons diced red onion
1 pinch of red chile pepper flakes
1/4 cup white wine vinegar
1/4 cup sugar
1 English cucumber
1/2 teaspoon kosher salt

Prepare the cucumber by slicing it in half lengthwise.  Remove the seeds by scraping a 1/2 teaspoon down the center of the cucumber.  Slice into 1/4 slices.  Set aside.
 In a saute pan over medium-high heat, toast the coriander seeds for 2-3 minutes.  Drizzle in the canola oil, add the diced red onion, cooking until onions are softened.  Stir in the pinch of chile pepper flakes, and the vinegar.  Then sprinkle on the sugar, stirring until it dissolves. 
Add the sliced cucumber to the pan, cook for 5-7 minutes, stirring occasional to evenly distribute the mixture.  Remove from heat, sprinkle with kosher salt, allow to cool.
Once fully cool, transfer to a jar.  Refrigerate until ready to use. 

Pickled Cauliflower
1/2 head of small cauliflower
1/2 cup champagne vinegar
1/2 cup water
1 1/2 tablespoon kosher salt
1 tablespoon sugar
2 shakes of hot sauce
1 clove garlic
1 bay leaf

Cut the cauliflower into small florets.  Fill a pint-size jar with the florets, garlic clove and bay leaf.  In a separate container with a secure lid, combine the remaining ingredients.  Shake to combine.  Pour the vinegar mixture into the pint jar containing the cauliflower.  Close with the lid and refrigerate for 24 hours.  Serve with salad greens or add to a vegetable tray, drizzle with olive oil. 

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