Quick Pickled Cauliflower
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
40 servings
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Calories
10 kcal
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Course
Appetizer, Condiments, Snacks
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Cuisine
American
Quick Pickled Cauliflower
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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
- 1 head cauliflower
- 1 bell pepper red
- 1 jalapeños
- 4 teaspoon black peppercorns divided
- ½ onion large
- 1 cup white vinegar see notes
- 1 cup water
- 2 tablespoons sugar
- 4 cloves garlic
- 4 teaspoons coarse kosher salt divided, or sea salt
- 8 prigs dill weed
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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