Cauliflower Preserved in Brine
Ingredients
Directions
Prepare and parboil
Pick and wash the cauliflowers, then cut off the flowering buds in large bunches.
Parboil the cauliflowers for 6 minutes, then immerse them in cold water and drain.
Brine
Place the cauliflowers in earthen jars and cover with boiled salt brine at 18 degrees (sugar weight).
After 2 days, drain the brine, boil it again, adding salt to reach 18 degrees, pour it over the cauliflowers, and cover the jars tightly.
Soak and serve
When ready to use, soak the cauliflowers in cold water for 5 hours, then boil in fresh water and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cauliflowers
- The main vegetable; brining softens its texture and seasons it throughout.
- Coarse sea salt
- Seasons the vegetable and, at this brine strength, helps preserve it by limiting spoilage microbes.
The step that matters
Re-boiling and adjusting the brine to 18 degrees. Salt concentration controls both preservation and texture. Brine that is too weak may not protect the vegetables, and brine that is too strong can make them overly firm or salty. Measuring the strength after re-boiling keeps the brine at the intended level before it is poured over the cauliflowers.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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