Pickled Cauliflower
Yield: 12 servings
Crisp and tangy Pickled Cauliflower is about to become your new favorite condiment. It's ridiculously easy to make, with the perfect crunch!
Ingredients
- 3 cups fresh cauliflower pieces, 1" to 1½" in size
- ¼ cup thinly sliced yellow onion
- ¼ cup thinly sliced red bell pepper
- 2 large cloves garlic, halved
- 1 teaspoon whole peppercorns
- 1 teaspoon yellow mustard seeds
- ¼ teaspoon crushed red pepper flakes
- 1¼ cups apple cider vinegar (see Notes)
- 1¼ cups water
- 1 tablespoon Morton kosher salt
- 2 tablespoons honey
Instructions
- To a clean 1-quart jar, layer in ⅓ of the cauliflower, onion, bell pepper, garlic, peppercorns, mustard seeds, and red pepper flakes. Repeat with a second layer. Finish with a third layer.
- In a small saucepan over medium-high heat, bring vinegar, water, salt, and honey to a boil. Stir until salt dissolves. Pour hot mixture over cauliflower mixture in the jar, pressing down on the vegetables so the brine covers them completely - the veggies will shrink a bit, so press them in fairly firmly.
- Let cool on the counter to room temperature. Twist on a lid and refrigerate for at least 4 hours. Pickled flavor will increase the longer it sits. Store in fridge for up to 4 weeks.
Notes
We like the flavor of apple cider vinegar best for this recipe. Just know that, the longer the cauliflower sits in the brine, that the cauliflower will not be as brilliant white. If you want the cauliflower to retain its white color, use white distilled vinegar, rice vinegar, etc.
Nutrition Information:
Calories: 27kcal Carbohydrates: 5g Protein: 1g Fat: 0.2g Saturated Fat: 0.05g Polyunsaturated Fat: 0.05g Monounsaturated Fat: 0.1g Sodium: 593mg Potassium: 116mg Fiber: 1g Sugar: 4g Vitamin A: 112IU Vitamin C: 16mg Calcium: 13mg Iron: 0.3mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.