Beer Battered Cauliflower, Jalapeños. & Pickles

Beer battered and fried cauliflower and homemade pickles/jalapeños from last night. So good but feels like I ate actual fire this morning. Cholula ranch and General Tso's sauce on the side. 

Batter up!

Beer Batter

Ingredients:

• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 2 tbsp. chickpea flour
• 1 cup beer (I used Revival Brewing's Night Swim'ah)
• 2 tsp. celery seed
• 1 tsp. sea salt
• 1/2 tsp. pepper
• 1/2 tsp. garlic and onion, mustard would be good too).
• 2 tbsp. ground flax seed
• 6 tbsp. warm water

• Cauliflower florets, cucumber & jalapeño pickles or other veggies of choice.

Instructions:

1. Add 6 tablespoons warm water to a mug and whisk in the flax seed and let sit a few minutes to thicken,
2. Mix remaining ingredients together until smooth. 
3. Dredge all your veggies in the flax egg mixture, then into the batter, then fry them until golden brown!

Cholula Ranch:

• 1/2 cup Just Mayo
• 2 tbsp. lemon juice
• 1/4 cup almond milk
• 1/2 tsp. salt
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1 tbsp. dried parsley
• 1 tsp. sea salt
• 1 tsp. black pepper
• Cholula Hot Sauce, to taste

1. Combine all ingredients and a small bowl and stir to combine. Add hot sauce to your desired heat.

Quick Homemade Pickles

Makes approx. 1 pint

Ingredients:

• 1/2 cup water
• 1/2 cup apple cider vinegar
• 1/2 cup white vinegar (or more cider vinegar)
• 2 cloves garlic, sliced in half lengthwise
• 3/4 tsp. sea salt
• 1/4 tsp. red pepper flakes
• 1 tbsp. Pickling Spice
• 1 small cucumber
• 2 jalapeños

Instructions:

1. Prepare your jar and lid by cleaning them well in hot water.
2. Wearing protective gloves (you're basically making pepper spray and I've gotten it in my eye, DON'T), using a mandoline or knife slice the peppers and cukes about 1/4-inch thick; discard the stem ends. Pack them into jars, cucumbers first.
3. Place vinegars, water, and salt into a non-reactive saucepan and heat until it comes to a full boil.
4. Pour the vinegar mixture over the peppers until it covers them, add your red pepper and pickling spices, and arrange the garlic slices on top. Seal the jars and allow them to come down to room temperature before refrigerating. You can use them immediately, but the flavor will mellow a little if you let them rest for a couple of days.
5. Jalapeño pickles should keep in the refrigerator for several weeks. Discard if any signs of mold appear.