1. Do I need to use sterilized jars?

While sterilizing jars is essential for long-term canning, it’s not strictly necessary for quick pickles like pickled cauliflower. However, using clean, hot water-washed jars is crucial to prevent contamination.

2. How can I know I have enough salt?

To guarantee that you are using enough salt follow this old-fashioned method. Method : In a small bowl, add 3 cups of water and 2 tablespoons of sea salt, then place a clean raw egg (in its shell) into the brine. Guideline : If the egg floats, your brine has enough salt. If it sinks, you need to add more salt. This test works because salt increases the density of the water, causing the egg to float.

Palestinian Cauliflower Pickles

Name: Palestinian Cauliflower Pickles
Prep time: PT-493833H15M40S
Cuisine: Palestinian/Middle Eastern
Ingredients: 1 medium size cauliflower; 1 medium size beet; 3-4 cups tap water; 3-4 tablespoons sea salt.; 2 tablespoons white vinegar (1 tablespoon per jar); 2 teaspoons granulated sugar (1 teaspoon per jar)

Description

Pickled cauliflower is a staple in the Palestinian pantry. Beyond their beautiful natural color, derived from beets, they’re easy to make and add vibrant flavor to many dishes.

Ingredients

1 medium size cauliflower
1 medium size beet
3-4 cups tap water
3-4 tablespoons sea salt.
2 tablespoons white vinegar (1 tablespoon per jar)
2 teaspoons granulated sugar (1 teaspoon per jar)

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Instructions

Wash the cauliflower, then use a knife to separate it into small florets.
Place the florets in a large bowl and cover them with hot water until fully submerged. Let them sit for 2–3 minutes, then rinse well.
Meanwhile, prepare the beets: peel them and slice into pieces about the size of your pinky finger.
Place the cauliflower florets into a clean, wide-mouth jar, adding beet slices in between.
Prepare the brine by dissolving 1 tablespoon of sea salt in 1½ cups of water, stirring well.
Pour the brine over the cauliflower in the jar, making sure all the florets are fully submerged.
Add 1 tablespoon of white vinegar and 1 teaspoon of granulated sugar to the jar.
Seal the jar tightly with a lid and shake well to combine the brine, sugar, and vinegar.
Let it sit at room temperature for 3–5 days.

Notes

To expedite the process, leave the jar near a window with the sun hitting, which can speed up the fermentation process.
When all the cauliflower turn into pink that's an indication that they're ready.
This salt quantity is for sea salt, be aware that table salt is saltier, therefore adjust the quantity or use the traditional salt testing method provided in the FAQ section, question #2.
Always start with fresh cauliflower for the best texture.
Pack the cauliflower and beet slices tightly in the jar, but don’t overfill. Leave a little room at the top for the brine to fully cover the vegetables.
Always use glass jars for pickling. Plastic can absorb odors and stains, and metal lids should be lined with plastic to prevent corrosion from the vinegar.