Description
A vibrant and zesty pickled cauliflower recipe that combines flavors of garlic, mustard seeds, and spices, perfect as a side dish or snack.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 cups white vinegar
- 1 cup water
- 4 cloves garlic, minced
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon red pepper flakes
- Fresh herbs (dill or thyme)
Instructions
- In a large pot, combine the vinegar, water, minced garlic, sugar, salt, black peppercorns, mustard seeds, and red pepper flakes. Bring to a rolling boil, stirring occasionally to dissolve the sugar and salt.
- While the brine heats up, pack the cauliflower florets into sterilized jars, leaving a little space at the top.
- Carefully pour the hot brine over the cauliflower, ensuring that every piece is fully submerged.
- Allow the jars to cool to room temperature before sealing them with lids. Refrigerate for at least 24 hours, but ideally, wait three days for the best flavor.
- When ready, pop one open and enjoy a zingy explosion of flavor!
Notes
Pickled cauliflower gets better with time – allow a few days in the fridge for flavors to deepen. Ideal for make-ahead meals or as a snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 30
- Sugar: 2g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickled cauliflower, quick pickle, cauliflower recipe, sides, vegetables