Cauliflower en Escabeche (Pickled Cauliflower)

Cauliflower makes a lovely pickle with Mexican oregano, onions and garlic (and hot chiles if you like spicy food!) Carrots and celery would make a great addition, too. These pickles are great served on a cheese or charcuterie board, and are a great taco condiment. You can also roughly chop the prepared escabeche and drizzle with some good olive oil for a quick giardiniera type relish that is great for sandwiches or stirred into rice or pasta salads.

Ingredients

• 1 medium cauliflower
• 2 carrots and/or stalks of celery
• 1-2 jalapeños or thai chiles, to taste
• 1 medium yellow onion
• 2 cloves garlic
• 2 teaspoons Mexican oregano
• White vinegar
• Salt

Break or slice cauliflower into bite size florets. Cut slices of onion, garlic and carrot and celery, if using. Chiles can be left whole with stems, or seeded and sliced. Mix vinegar and water in equal parts, making enough to easily cover veggies. Put solution in a non-reactive pot with 1 teaspoon salt for each cup of solution and a generous teaspoon or two of oregano. Bring this brine to a boil and cook veggies for about 2 minutes. Do not let veggies get soft! Remove from heat and let cool. Put in jars, making sure the chiles stay submerged in brine, and refrigerate. They will keep up to a year.

Submitted by Sara Jones, Tucson CSA