2 pickled foods to pair perfectly with meat platters

When you're not sure what to add to your antipasto plates or meat platters, have these two easily-preserved recipes on hand. Alternatively, they make a delicious snack on their own.

Makes 1.5 litres (3 pints)

• 125 g (1/2 c) sugar
• 500 ml (2 c) cider vinegar
• 350 ml (1 1/2 c) water
• 5 ml (1 tsp) kosher salt
• 5 ml (1 tsp) mixed whole pickling spices
• 3 cans (398 ml/14 oz) cans baby corn, drained1. In a nonreactive pot, combine the sugar, cider vinegar, water and salt. Cut a square of cheesecloth. Place the pickling spices in the cloth, bring the corners together to make a bag and secure with string. Add the bag to the brine. Bring the brine to a boil, stirring to dissolve the sugar; cook for four to five minutes. Remove and discard the spice bag.2. Place the corn, divided equally, into three sterilized 500 millilitre (one pint) canning jars, packing the corn so that they are standing on end; pour the hot brine over the corn, leaving a six millimetre (1/4 inch) space between the top of the liquid and the rim of the jar.

  3. Wipe the rims, cover and process for 15 minutes in boiling water. Cool and test for airtight seals. Label, date and store in a cool, dark place for four to six weeks; the corn will be ready to eat in one week. Once a jar has been opened, store the corn in the refrigerator.

Makes about 2 litres (2 quarts)

• 1 large head cauliflower, cut into florets, about 2 kg (7 to 8 c)
• White vinegar
• 15 ml (1 tbsp) salt
• 15 ml (1 tbsp) white peppercorns
• 15 ml (1 tbsp) light brown sugar
• 1 medium red pepper, seeded and finely sliced
• 6 small dried red chili peppers1. In a large, nonreactive pot or Dutch oven, place the cauliflower florets and pour in enough vinegar to cover. Add the salt, peppercorns and sugar.2. Over high heat, bring the brine to a boil. Add the red pepper strips and boil for one minute. Using a slotted spoon, transfer the vegetables to two warm, sterilized one litre (one quart) jars with wide mouths. Pack the vegetables firmly, dividing the pepper strips evenly between the jars. Tuck three chili peppers into each jar.

  3. Pour the hot brine over the vegetables in the jars until the cauliflower is completely covered, leaving a six millimetre (1/4 inch) space between the top of the brine and the rim of the jars.

  4. Wipe the rims, cover and process for 20 minutes in boiling water. Cool and test for airtight seals. Label, date and store in a cool, dark place for four to six weeks; the cauliflower will be ready for eating in two weeks. Once a jar has been opened, store the cauliflower in the refrigerator.

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