Pickled Cauliflower and root vegetables
Using every part of the "buffalo"
Initially this sugar free pickle solution was mixed to pickle sliced cauliflower stems, which when picked are no different from daikon. I like to not have food waste. However you can pick anything you like in it!
In most cases you just pour the pickling liquid on top of veggies, but for abrasive veggies like onion you need to blanch them for about 30-40 seconds (pour boiling water over them and let it stay in it, then rinse)
boiling water (for blanching)
6 bags/teaspoons stevia sweetener
1 cup mirin (rice vinegar), would work with apple cider vinegar as alternative, but miring is milder and more aromatic
juice of 2 lemos
1/2 tamarind pod
1 teaspoon cumin seeds
1 teaspoon fennel seeds
3 whole cloves
1/2 teaspoon dried oregano
1/2 teaspoon chili flakes
1 teaspoon salt
1 star or anise
1. Place red onion in a heat proof bowl and pour over boiling water, leave for 30-40 seconds, then drain and put in jars. Put stem or root vegetables as is. My favorite - daikon, cauliflower stems and resets, radish, asparagus, cabbage.
2. Put all ingredients in a sauce pan and bring to the boil. Reduce heat and cook until sweetener dissolves completely.
3. Pour over vegetables and pickle at least for 2 hours before eating. You get one mason jar worth of pickling liquid from one batch, which makes it easy to calculate how much vinegar to boil for the amount of jars you're planning to make.
4. I usually don't make a big amount of jars (about 3), so i re-use anise star and tamarind pod for second and third boiling.
5. Pickles can stay in the fridge up to 2 weeks.