Quick Pickled Murasaki Fioretto

A pickle that sets in 15 minutes, made with sweet and tangy vinegar that adds a bright flavor.

Watch the color change from deep purple to bright fuchsia – if you want to nerd out on the science of this color change: the low pH (acidity) of the vinegar causes the anthocyanins (pigment) to stabilize, creating a red color!

Try using the pearly white Fioretto in a separate batch and combining on the plate for a beautiful contrast.

Servings

2

Prep Time

10 mins

Cook Time

25 mins

INGREDIENTS

4-5 florets / 120-150g Murasaki Fioretto
1 tsp salt
1/2 cup / 100ml vinegar
1 tbsp sugar
Optional: Chili pepper, bay leaf, ground pepper, or other preferred seasoning.

DIRECTIONS

Cut the Murasaki Fioretto cauliflower into bite-sized pieces.
Place the Murasaki Fioretto in a bag and sprinkle with salt. Optional: add chili peppers, bay leaf, and ground pepper.
Add vinegar and sugar to a pot and bring to a boil until sugar is dissolved. Turn off heat.
Add the salted Murasaki Fioretto and sweetened vinegar to a heat-resistant container while still hot and cover with lid. Place in the refrigerator.
Allow it to rest for 15 minutes before enjoying.

Pickled Murasaki Fioretto turns fuchsia in vinegar on a flowery plate

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