Description
A vibrant and tangy pickled cauliflower recipe that brings crunch and zest to any meal.
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 2 cups white vinegar
- 1 cup water
- 3 cloves garlic, minced
- 2 tablespoons salt
- 2 tablespoons sugar
- 1 teaspoon red pepper flakes
- 1 tablespoon dried oregano
- 1 tablespoon black peppercorns
- 1 bay leaf
Instructions
- Start with a large pot on medium heat. Pour in the vinegar, water, salt, and sugar. Heat until the mixture bubbles vigorously.
- Once boiling, add the minced garlic, red pepper flakes, oregano, black peppercorns, and bay leaf to the bubbling concoction. Stir gently to combine.
- Carefully add the cauliflower florets to the pot, ensuring they’re fully submerged in the brine.
- Remove the pot from heat and let it cool to room temperature.
- Once cooled, transfer the cauliflower and the brine into a clean glass jar or container, sealing tightly with a lid.
- Refrigerate for at least 24 hours before indulging.
Notes
Make ahead for best flavor; can be stored in the refrigerator for 2-3 weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 20
- Sugar: 1g
- Sodium: 800mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg