Crunchy. Tangy. Delicious. Cauliflower Sunshine Pickles are the first cousin to their namesake, Sunshine Sauerkraut. Eat them right out of the jar (we hope you can stop before you finish them off!) or add them as a colorful, healthful, magnificent topping to any meal.
Fermented foods will continue to ferment after they are packaged. Refrigeration slows the process greatly and will maintain the color, texture and flavor of veggie ferments the longest. Cold storage between 30-60 degrees Fahrenheit works well too
For an easy weeknight dinner, try this: tray bake some Sweet Rowan feta along with a pint of Little Guys cherry tomatoes (halved) and one finely minced clove of garlic, adding whatever seasonings you prefer (Free Verse oregano would be great, or some Red Wagon summer herb salt). While that is roasting up and caramelizing, boil some water for whichever Valicenti chunky pasta you have on hand. Before putting the pasta into the water, add some thin ribbons of Ananda spinach and a handful of chopped cauliflower pickles to the roasting tray and return to the oven. By the time the pasta is cooked, the tray bake will be ready. Reserve some of the pasta cooking water to add to the tray, making a sauce by mashing the feta and roasted tomatoes with the hot pasta water. Toss with the pasta and enjoy!
Just as good as the others but in delicious chunks. You make fermentation sexy.
Have been enjoying these as part of a sort of Ploughman's Lunch with toasted sprouternickel bread and various good cheeses.... Tastes healthy and fresh and a nice change in the wintertime.
