During this overly damp and cooler than normal growing season in upstate New York, we've had mixed success with our garden veggies. The zucchinis, beans, greens and cucumbers grew with tropical vigor, but other vegetables, like the tomato crop, suffered from the various viruses and pests that love wetter conditions.
We had a six-pack of cauliflower transplants in our garden and only two came to a head. But head they did. They were cauliflower whoppers and grew to be 14 inches in diameter. I used one earlier this summer over the course of a week, snagging florets for raw snacking, stir-frying others, and baking the rest with some grated knobs of cheese.
Then I was faced with another gargantuan cauli-monster and I thought of Dog Hill Kitchen's Gingered Sweet Pickled Cauliflower recipe. I've never canned with cauliflower, so I was eager to try out this recipe, which Dog Hill Mistress Maggie says is similar tasting to those jars of mixed vegetable pickles you sometimes see in the pickle aisle.
My monster cauliflower was thus preserved for winter months when our garden consists of a frozen, rabbit-gnawed couple of Brussels Sprouts stumps, topped with snow. I used a couple of Bucillus frying peppers from our garden instead of the prettier red chile pepper called for in Maggie's recipe, but otherwise, I was faithful in following this great (and long-bookmarked) recipe. Thank you Maggie!
I am submitting this pickled cauliflower post to Weekend Herb Blogging #199 which is being hosted by Mele Cotte. Weekend Herb Blogging is a weekly blog event that puts the spotlight on those members of the Vegetable Kingdom that sustain us, and is headquartered at Cook (Almost) Anything At Least Once.