Sorry I’ve been so scarce this last week. Our phone and internet have been wonky so I haven’t been able to get online much and my laptop is in the shop. I’m sitting in a coffee shop trying to type on my iPad with my 2 yo crawling all over me, sippy a tasty breve. We’ll see how much I get done… I’m hoping to upload a weeks worth of blog posts (don’t worry, I’ll schedule the through the week so you don’t get them all at once) and get through emails and if I’m lucky I might even get to pop on Facebook really quick. He’s chewing on my hair as I type. Yeah, not getting all that done. 2 minutes later… The turkey decided screaming and drinking my coffee was much more fun than watching Mommy type. Typing in the van now with crazy boy strapped in. I probably look like a neglectful mom who would rather text/play on Facebook than pay attention to their child. Really, that’s not me. This is a special exception to the norm!
Brine Pickled Garlicky Cauliflower
- 1 med head of cauliflower
- 1 small onion
- 1 sprig of fresh dill
- 2 cloves of garlic
- 2% salt brine * see note at bottom
Break cauliflower into bite sized pieces, trying to keep them fairly uniform in size. Slice onion and smash garlic. Layer cauliflower with onions, dill and garlic. Keep the level of the veggies under 2″ of the top. Pour in salt brine to within 1″ of the top. Push down veggies with a dunker. I used a large slice of onion, not separated, to prevent small pieces from floating up. Secure lid, don’t forget to fill you airlock with water. Let set at room temp for about 5 days or until it’s no longer bubbling. Place in cold storage (if using a Pickl-It plug hole with a mini-airlock for a few days while the ferment becomes inactive and after that, use the plug).
*To get a 2% brine, add 19 grams of salt per 4 cups of water. How much is 19 grams? It really depends on the salt you have. Salt can weigh from 10-16 grams per tablespoon. I don’t like pulling out the scale every time I want to make something so I usually make a gallon of brine at a time and store it in the fridge.
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