Pickled Cauliflower

Unable to get a taxi on a cold and rainy spring day many years ago, we decided to brave the weather and walk to a highly recommended Israeli restaurant. Although it’s located in New York’s trendy NoLita neighborhood, Balaboosta was so unassuming we walked by it twice before stepping inside. Small and homey with marvelous aromas coming from the kitchen, we immediately felt welcome. Our meal was so delicious that I bought chef Einat Admony’s cookbook and returned for dinner the next night with a friend!

Einat Adinomy

My New York trip was a weekend of culinary classes and it just so happened that Chef Admony was teaching one of the sessions (pictured above). Sadly, Balaboosta is closing at the end of May. Many of my blog recipes following that cooking class were inspired by Einat, and here’s one more. Enjoy!

Pickles Cauliflower

  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 2 cups apple cider vinegar
  • 4 garlic cloves, peeled and slightly crushed
  • 1/2 small yellow onion, thinly sliced
  • 1/2 cup sugar
  • 2 tablespoons Kosher salt
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 large head cauliflower (about 4 cups), cut into 2 inch pieces
  • 4 large carrots, peeled and sliced on the diagonal, about 1/2 inch thickness

Place all the seeds (mustard, coriander and cumin) together in a small saucepan. Toast the spices over medium heat, watching carefully not to burn them. Swirl the pan to toast evenly, cook until fragrant and very lightly browned, about 2-3 minutes. Add the vinegar, garlic, onion, sugar, salt, peppercorns, turmeric, red pepper flakes and 1 cup of water to the pan of spices. Bring to a boil. Place the cut vegetables in a clean 2-quart heat resistant glass bowl, jar or measuring cup. Pour the hot brine over the vegetables and let it cool at room temperature. Cover the jar tightly and refrigerate and let ferment for at least 7 days. The vegetables will be ready to eat in 2-3 days but will taste even better after 7 days. Keep the pickled vegetables refrigerated for up to 4 weeks.

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