Sweet Cauliflower-and-Carrot Pickles

These recipes, originally designed for a 2,000-degree glass-blowing oven, may be prepared using more conventional methods. These vegetables are marinated in a mixture that includes sugar, Cointreau and sometimes honey as well. The drained pickles can be refrigerated separately for up to 1 week. The sweet pickles can be served as a snack, in salads, or on a charcuterie plate. Recipes by chef Naomi Pomeroy, owner of the Portland restaurant Beast. Recipe published in Food & Wine: March 2012.

Yield: 6 servings ( Serving Size: cups )
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Refrigerate: 8 Hours


Ingredients

  • 1 tablespoon(s) fennel seeds
  • 1 tablespoon(s) coriander seeds
  • 1 teaspoon(s) allspice berries
  • 1 whole(s) clove
  • 1/2 teaspoon(s) anise seeds
  • One 2-inch cinnamon stick, broken
  • 1 tablespoon(s) fennel pollen
  • 1 bay leaf
  • 1/2 teaspoon(s) crushed red pepper
  • 6 cup(s) water
  • 1 cup(s) white balsamic vinegar
  • 1 cup(s) white wine vinegar
  • 1 1/2 cup(s) sugar
  • 1/2 cup(s) plus 2 tablespoons kosher salt
  • 1/4 cup(s) Cointreau or other triple sec
  • 6 carrots, sliced diagonally 1/4 inch thick
  • 1 head(s) of purple or white cauliflower, cut into 1 1/2-inch florets

Preparation

  1. 1. In a large saucepan, combine the fennel and coriander seeds, allspice berries, clove, anise seeds and cinnamon stick; toast over moderate heat until fragrant, 1½ minutes. Transfer to a small bowl to cool. Stir in the fennel pollen, bay leaf and crushed red pepper. Wrap the spice mixture in a double layer of cheesecloth and tie with kitchen string.
  2. 2. Add the water to the saucepan along with both vinegars and the sugar, salt and Cointreau. Add the spice bag and bring to a boil, stirring to dissolve the sugar. Cover and simmer over moderate heat for 5 minutes.
  3. 3. Add the carrot slices to the simmering liquid and cook until barely tender, 3 minutes. Using a slotted spoon, transfer the carrots to a medium bowl. Repeat the process with the cauliflower and transfer to another bowl. Discard the spice bag and let the pickling liquid cool to warm. Pour the pickling liquid over the carrots and cauliflower. Cover and refrigerate the pickles overnight. Drain the carrots and cauliflower and serve together in a bowl.
May 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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