Description
A simple and delightful recipe for pickled cauliflower that enhances flavor and preserves the vegetable.
Ingredients
Scale
- 1 large head cauliflower (about 2–3 pounds)
- 1 tablespoon pickling spice blend
- 1 cup apple cider vinegar
- 1 cup filtered water
- 1 teaspoon pickling salt (or fine sea salt)
- 1/2 teaspoon granulated sugar
Instructions
- Add pickling spice to clean jars.
- Cut cauliflower into bite-sized florets.
- Pack florets tightly into jars, leaving 1/2 inch of headspace.
- In a saucepan, bring vinegar, water, salt, and sugar to a boil.
- Pour hot brine over cauliflower, leaving 1/4 inch of headspace.
- Remove air bubbles using a chopstick or skewer.
- Seal jars and let cool to room temperature.
- Refrigerate and let pickle for at least 48 hours before serving.
Notes
- Ensure jars are properly cleaned and sterilized before use.
- For a spicier kick, add slices of jalapeño or red pepper flakes to the jars.
- Best stored in the refrigerator and consumed within a month for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Preserved Vegetable
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 jar (about 1 cup)
- Calories: 25
- Sugar: 1g
- Sodium: 312mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg