Pickled cucumbers with cauliflower

Pickled Green Tomatoes with Cauliflower – Delicious Autumn Recipe

When it comes to pickles, pickled green tomatoes with cauliflower are an excellent choice. Not only do they add a splash of color and freshness to your table, but they are also extremely versatile. You can serve them alongside roasted meats, in sandwiches, or simply as a side dish. This recipe is inspired by culinary traditions and has been adapted with a few personal touches, resulting in a perfect combination of flavors. Let’s get started!

Total preparation time: 2 hours
Preparation time: 30 minutes
Pickling time: 24 hours (up to 2 weeks)
Number of servings: 4 jars of 1 liter each

Ingredients

- 3 kg green tomatoes (well-ripened)
- 1 large cauliflower (about 1-1.5 kg)
- 2 large onions
- Fresh celery leaves (about 5-6 leaves)
- 4-5 cloves of garlic
- 1 tablespoon mustard seeds
- 1 teaspoon peppercorns
- 300 ml vinegar (preferably 9%)
- 250 g sugar
- 6-7 tablespoons salt (approximately 150-175 g)
- 4 liters water
- 1-2 teaspoons salicylate (optional, for preservation)

Preparation of Ingredients

1. Washing and cutting the tomatoes: Start by washing the tomatoes thoroughly, ensuring they are free of impurities. Cut them into quarters or slices, depending on your preference. This will help them absorb the pickling flavors better.

2. Preparing the cauliflower: Break the cauliflower into small florets so that it blends perfectly with the tomatoes. The cauliflower adds a crunchy texture, and its flavor complements the tomatoes wonderfully.

3. Cutting the onions: Peel and slice the onions thinly. The onion will add a sweet taste and a pleasant aroma to your pickles.

4. Preparing the jars: Wash the jars and lids well in hot water or in the dishwasher. Make sure they are completely dry before use to avoid contamination.

Assembling the Pickles

5. Filling the jars: Start filling the jars with a layer of tomatoes, followed by a layer of cauliflower and onions. Continue to alternate the layers until the jars are nearly full. Finally, add the celery leaves, mustard seeds, peppercorns, a clove of garlic cut in half, and optionally, salicylate to aid in preservation.

Preparing the Pickling Liquid

6. Boiling the water: In a large pot, add about 4 liters of water, vinegar, salt, and sugar. Bring to a boil and stir well until the salt and sugar are completely dissolved. This mixture will create an acidic and flavorful liquid that will penetrate the tomatoes and cauliflower.

7. Cooling the water: Once the mixture has boiled, let it cool slightly. It is important that the liquid is not extremely hot when pouring it over the vegetables to avoid making them too soft.

Finalizing the Process

8. Pouring the liquid over the vegetables: Carefully pour the warm liquid over the tomatoes and cauliflower, ensuring that all ingredients are completely covered. Seal the jars with the sterilized lids.

9. Storing the jars: Leave the jars at room temperature for 24 hours, then move them to a cool, dark place, such as a pantry or cellar. The pickles will be ready to eat in a few days, but the flavor will become even more intense after a few weeks of fermentation.

Serving Suggestions

Pickled green tomatoes with cauliflower are delicious served alongside roasted meats, sausages, or even in sandwiches. You can also use them as an ingredient in salads or as a side dish for meat dishes. Additionally, you can add some slices of hot pepper for a spicy kick.

Nutritional Benefits

Green tomatoes and cauliflower are rich in vitamins and minerals. These vegetables are excellent sources of vitamins C, K, and fiber. Pickles also contribute to digestive health due to fermentation, which helps maintain a healthy gut flora.

Frequently Asked Questions

1. Can I use other vegetables?
Yes, you can add carrots, cucumbers, or even bell peppers, depending on your preferences.

2. How can I preserve the pickles for longer?
Ensure that the jars are properly sterilized and that the liquid covers all ingredients. Salicylate helps with preservation but is not mandatory.

3. How long can I keep the pickles?
If stored correctly, the pickles can last up to a year, but it’s best to consume them within 6-8 months to enjoy their freshness and flavor.

Conclusion

Pickled green tomatoes with cauliflower are an excellent choice for winter, bringing a unique taste and a touch of freshness to your table. This simple and delicious recipe can quickly become a family favorite. Try personalizing it with your favorite ingredients and enjoy a unique culinary experience! Happy cooking!