Pickled Cauliflower Recipe
User Reviews
5
Pickled Cauliflower Recipe
Description
The Pickled Cauliflower Recipe combines bite-sized cauliflower pieces with garlic cloves, thinly sliced yellow onion, and red bell pepper slices arranged in a jar. A hot brine made from water, distilled vinegar, sugar, sea salt, mustard seeds, and whole black peppercorns is boiled until the sugar and salt dissolve, then poured over the vegetables, fully submerging them. Once cooled to room temperature, the jar is sealed and stored in the refrigerator.
The vegetables absorb the tart and slightly sweet vinegar brine, enhancing their natural crunch with savory mustard seed and peppercorn notes. Waiting at least 24 hours before eating allows the flavors to meld, and the pickles can be kept refrigerated for 4 to 6 weeks. The jar should be sterilized before use, and the vegetables can be stirred gently with a butter knife to redistribute the brine.
Pickled cauliflower adds a flavorful, tangy accent to meals and can complement sandwiches, salads, or charcuterie boards. Preparing the pickles up to a week ahead helps develop flavor complexity. This method preserves the crispness of the cauliflower while adding a refreshing acidic bite.
Ingredients
- 4 garlic cloves
- 4 cups cauliflower roughly half head, trimmed, fresh
- ¼ cup yellow onion peeled and thinly sliced
- ¼ cup red bell pepper seeded and thinly sliced
- 1 ½ cups water
- 1 ½ cups distilled vinegar
- 2 tablespoons sugar
- 1 tablespoon salt sea salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns whole
Instructions
- Place the garlic cloves and bite-size pieces of cauliflower filling up a third of the jar.
- Add some of the sliced bell peppers and onions, and then add a 1/3 more of the cauliflower. Repeat with peppers, onions, and cauliflower until full.
- Next, add the water, vinegar, sugar, salt, mustard seeds, and peppercorns to a large pot and bring it to a boil over high heat. Make sure the salt and sugar are completely dissolved before removing it from the burner.
- Pour the brine over the cauliflower in the jar making sure to submerge them.
- Cool to room temperature before adding on the seal and lid and placing in the refrigerator. Wait 24 hours before eating them for the best flavor. See notes on shelf life.
Notes
- Prepare pickled cauliflower up to one week in advance to deepen flavor.
- Store sealed jars in the refrigerator for 4 to 6 weeks; do not freeze.
- Sterilize jars thoroughly before use to ensure safety and quality.
- Use a butter knife to gently move ingredients around in the jar to keep them submerged in brine.
- Wait at least 24 hours before eating to allow flavors to develop fully.
- Adjust the quantity of cauliflower to fit your jar size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 23 kcal
% Daily Value*
| Calories | 23kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 450mg | 19% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 23mg | 26% |
| Calcium | 14mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
