QUICK PICKLED MURASAKI FIORETTO

MURASAKI
Written By Meca Griffin

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. 

    • 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.

    1. Cut the Murasaki Fioretto cauliflower into bite-sized pieces.

    2. Place the Murasaki Fioretto in a bag and sprinkle with salt. Optional: add chili peppers, bay leaf, and ground pepper.

    3. Add vinegar and sugar to a pot and bring to a boil until sugar is dissolved. Turn off heat. 

    4. Add the salted Murasaki Fioretto and sweetened vinegar to a heat-resistant container while still hot and cover with lid. Place in the refrigerator.

    5. Allow it to rest for 15 minutes before enjoying.

Meca Griffin https://www.elizabethbrandingco.com