Quick Pickled Cauliflower

Name: Quick Pickled Cauliflower
Prep time: 15 min
Total time: 15 min
Yield: 40 servings
Ingredients: 1 head cauliflower; 1 red bell peppers; 1 jalapeños; 4 teaspoon black peppercorns; ½ large onion; 1 cup white vinegar; 1 cup water; 2 tablespoons sugar; 4 cloves garlic; 4 teaspoons coarse kosher or sea salt; 8 sprigs dill weed

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
40 servings
Calories
10 kcal
Course
Appetizer, Condiments, Snacks
Cuisine
American

Quick Pickled Cauliflower

Luna Mayo

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This quick Pickled Cauliflower is incredibly easy. No processing jars required. This is a great beginner recipe and has so many uses!

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Ingredients

Servings

1 head cauliflower
1 red bell peppers
1 jalapeños
4 teaspoon black peppercorns divided
½ large onion
1 cup white vinegar see notes
1 cup water
2 tablespoons sugar
4 cloves garlic
4 teaspoons coarse kosher or sea salt divided
8 sprigs dill weed

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Instructions

Wash cauliflower.
Remove core and leaves.
Cut cauliflower into bite sized pieces. Cut larger florets in half or quarters.
Place on pan on medium low heat. Add vinegar of your choice, water and sugar.
Crush garlic cloves with the side of your knife.
Add them to vinegar. Heat vinegar but do not let it boil.
Slice onion, jalapeños and red pepper.
Add onion, 1 teaspoon of salt and 1 teaspoon of peppercorns to the bottom of each jar.
Layer cauliflower with a few jalapeños and a few slices of red pepper.
Leave about 1/2″ headspace. Add a few sprigs of dill and cover with warmed vinegar. I also add 1 garlic clove to each jar.
Cover with lid. See notes below.
Refrigerate once jars have cooled to room temperature.

Equipments used:

Notes

It is best to not use metal lids to store products with vinegar because the vinegar can corrode the metal. The plastic lids pictured are a perfect alternative and can be reused.
You can eliminate sugar and they are still delicious.
Use any vinegar you would like to use. White vinegar, white wine vinegar, I used chive blossom vinegar. Light color vinegar will give your final product a nicer appearance.
Don’t use iodized salt. Use kosher, sea salt or canning salt should be used.
Completely cover the vegetables with the brine.
Allow jars to sit in the refrigerator at least overnight before sampling.
Using wide mouth jars will make it easier to fill the jars.
Recipe can be doubled, tripled and more if you are giving the jars as gifts or you can use them up in a few months.
They will last for about 3 months stored in the refrigerator.

Nutrition Information

Show Details

Serving 10servings per jar Calories 10kcal (1%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 238mg (10%) Potassium 60mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 102IU (2%) Vitamin C 11mg (12%) Calcium 7mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 40servings

Amount Per Serving

Calories 10 kcal

% Daily Value*

Serving	10servings per jar
Calories	10kcal	1%
Carbohydrates	2g	1%
Protein	1g	2%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	238mg	10%
Potassium	60mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	102IU	2%
Vitamin C	11mg	12%
Calcium	7mg	1%
Iron	1mg	6%