At Ohio Brew Week last Saturday, I conducted a short class at Ohio University’s food service and hospitality center’s test kitchen. I had several requests for a recipe we sampled – refrigerator pickles made with cauliflower, curry spices, and liberal amounts of IPA. Special thanks to chef and professor Francis McFadden for making the class samples ahead of time!
Start with 2 heads steamed cauliflower, cut into chunky florets (2-3 bites per piece), and dusted with salt. Make a pickling brine base by mixing 2 parts white vinegar, with 1 part pale ale, 1 tablespoon sugar, 2 tablespoons kosher salt, and 1 teaspoon each red chile flakes, brown mustard seeds, ground turmeric, and 2 (or more) tablespoons minced garlic. (The measurements are expressed as a ratio because the brine needs to be sufficient to cover the cauliflower completely – adjust seasonings to taste.) Bring mixture to a boil and pour over cauliflower florets packed in a large glass bowl, cover and chill. Refrigerate overnight or longer for best flavor, and consume within 2 weeks.