Showing posts from July, 2012

Canning pickled cauliflower (aka, pickles of pain)

This weekend we had a glut of food leftover from our harvest that didn't sell at our Farmer's Markets. After keeping some for our own plates and trying to work some of our vegetables onto restaurant menus, we decided to preserve some and donate the rest to the food bank. There are a number of canning posts from this busy weekend so be ready!

First up from our farm fresh food is Dilled Cauliflower, a recipe on page 95 of one of my default canning books, Pickles and Relishes: From Apples to Zucchinis, 150 recipes for preserving the harvest. The recipe simply combines a 1:1 vinegar/water brine with added salt and mustard, plus fresh dill, garlic cloves, and chili peppers for flavor in the jars. I love how the different colors from the two varieties of cauliflower add some nice color variation. The yellow is a variety we grow called Cheddar Cauliflower and it tastes the same as the white variety.

Equipment preparation always happens first so I lined up my pots, jars, jar-lifter, l…