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Sweet-Pickled Cauliflower (Cavolfiore In Agro

Sweet-Pickled Cauliflower (Cavolfiore in Agro recipe image
This traditional Italian condiment, known as Cavolfiore In Agro, transforms humble cauliflower into a vibrant, sweet-and-sour delicacy. The florets are blanched for tenderness then submerged in a hot brine of wine vinegar, sugar, and aromatic spices like cinnamon, cloves, and allspice. The result is a crisp, tangy pickle with subtle warmth that cuts through rich foods beautifully. It serves as an excellent accompaniment to cold cuts, antipasto platters, or hearty bean salads. While it requires a week to mature, the flavor deepens significantly with time, making it a rewarding project for home cooks. Store in a cool, dark place for long-term enjoyment.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 3
Calories: 6.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
This traditional Italian condiment, known as Cavolfiore In Agro, transforms humble cauliflower into a vibrant, sweet-and-sour delicacy. The florets are blanched for tenderness then submerged in a hot brine of wine vinegar, sugar, and aromatic spices like cinnamon, cloves, and allspice. The result is a crisp, tangy pickle with subtle warmth that cuts through rich foods beautifully. It serves as an excellent accompaniment to cold cuts, antipasto platters, or hearty bean salads. While it requires a week to mature, the flavor deepens significantly with time, making it a rewarding project for home cooks. Store in a cool, dark place for long-term enjoyment.
Ingredients
  • 1 lg Cauliflower
  • 8 oz Onions
  • 1 pt Water
  • 1 pt Wine vinegar
  • 1 lb Sugar
  • 1 oz Salt
  • 1 tb Mustard seed
  • 2 short pieces Cinnamon bark
  • 1/2 ts Cloves
  • 1/2 ts Allspice
  • 3 whole Little dried red peppers
Directions
  1. 1
    Trim the cauliflower and divide it into bite-sized florets.
  2. 2
    Slice the onions into thin rings or wedges.
  3. 3
    Blanch the cauliflower florets in boiling salted water for 5 minutes.
  4. 4
    Drain the cauliflower and immediately run cold water through it to stop the cooking process.
  5. 5
    Layer the sliced onions and drained cauliflower florets into sterilized jars.
  6. 6
    In a saucepan, heat the wine vinegar, water, sugar, salt, mustard seed, cinnamon bark, cloves, allspice, and dried red peppers until the sugar dissolves and the mixture boils.
  7. 7
    Pour the boiling spice mixture into the jars, ensuring the florets are fully submerged.
  8. 8
    Cover and seal the jars while the contents are still hot.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 6.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 7.5mg1%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.5g2%
Sugars 0.5g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the pickles to mature for at least one week before eating for the best flavor.

Store sealed jars in a cool, dark place. They will keep all year.

Serving Suggestion: Serve with oeuf en cocette (lightly cooked egg with cream) and raw vegetables like cucumber, spring onions, and celery for dipping.

Serving Suggestion: Toss florets with haricot beans, olive oil, pickling liquor, chopped garlic, and parsley for a salad.

Serving Suggestion: Include as part of an antipasto platter with olives and salad slices.

Keywords: pickled cauliflower, cavolfiore in agro, italian pickle, vegetable preserve, vinegar brine, spiced cauliflower, antipasto, home canning, vegan condiment, sweet and sour, cauliflower recipe, onion pickle, spice blend, vinegar pickles, cauliflower florets
Read it online: https://www.chefs-mate.com/recipe/sweet-pickled-cauliflower-cavolfiore-in-agro/