This tasty, pickled cauliflower recipe is not only easy-to-prepare, but it is the perfect accompaniment to any meal.
Servings: 16
Prep Time: 10 minutesminutes
Cook Time: 5 minutesminutes
Ingredients
4garlic cloves
4cupsor roughly a half head of trimmed fresh cauliflower
¼cuppeeled and thinly sliced yellow onion
¼cupseeded and thinly sliced red bell pepper
1 ½cupswater
1 ½cupsdistilled vinegar
2tablespoonssugar
1tablespoonsea salt
1teaspoonmustard seeds
1teaspoonwhole black peppercorns
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
Make-Ahead: You can make these up to 1 week ahead of time.How to Store: Place the pickled cauliflower sealed in the jar with the lid in the refrigerator for 4 to 6 weeks. These will not freeze.Use a butter knife to help move the ingredients around once the brine is in the jar and the cauliflower.For best flavor results, wait at least 24 hours before eating the pickled cauliflower. The longer you wait, the more intense in flavor they will get.Make sure your jars are completely clean and sterilized before using them.Depending on the size of your cauliflower, you may need more or less to fill the jars.