PICKLED ROMANESCO

Ok first question, what the hell is Romanesco? Romanesco is that strange almost other worldly (martian possibly) looking cauliflower that has spiky florets instead of the usual rounded ones. It is very popular in France and is now readily available in the UK in larder supermarkets and farmers markets. You can use it like any other cauliflower, here I’m making Pickled Romanesco.

You can use any cauliflower

While this is a recipe for pickled romanesco you can just use normal cauliflower instead if you like. Just replace the romanesco with standard cauliflower and follow the rest of the ingredients and recipe as normal.

This pickle is handy for serving with cold meats or on the side with baked ham or just chick it on the cheeseboard to give a bit of crunch and a flavour change at the end of the meal or for that cheesy evening snack attack.

Just follow the recipe below to make your own Pickled Romanesco.

Karon x

Print Recipe

5 from 1 vote

PICKLED ROMANESCO

Pickled romanesco or cauliflower is simple to make and a good store cupboard standby

Prep Time5 mins

Cook Time17 mins

Total Time22 mins

Course: pickles

Servings: 1 jar

Author: Karon Grieve

Ingredients

• 200 ml white wine vinegar
• 1 tsp mustard seeds
• 50 g granulated sugar
• 2 cloves
• 1 cinnamon stick
• 1 head of romanesco or normal cauliflower

Instructions

• Chop the cauliflower or romanesco into florettes and set aside
• Simmer all other ingredients in the vinegar for 15 mins
• Blanch the veggies in boiling water for 2 mins then drain thoroughly
• Pack the veg into sterilised jars and pour over the spiced vinegar
• Store in the fridge for 2 weeks to allow the flavours to mature before using
• Keep in the fridge and eat within 1 month after opening

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