Description
A vibrant and tangy recipe for pickled cauliflower that elevates your meals with its crunchy texture and bright flavors.
Ingredients
Scale
- 1 head of Cauliflower Florets
- 1 cup White Wine Vinegar or Apple Cider Vinegar
- 3 cloves Garlic, minced
- 2 teaspoons Kosher Salt
- 1 tablespoon Sugar
- 1 teaspoon Dill
- 1 teaspoon Mustard Seeds
- Optional: Red Pepper Flakes to taste
Instructions
- Prepare the Jar: Start with a clean mason jar. Tightly pack the cauliflower florets inside, leaving a little room at the top.
- Make the Brine: In a medium saucepan, combine vinegar, water, garlic, salt, sugar, and spices. Bring to a gentle boil, stirring until dissolved.
- Cover the Cauliflower: Carefully pour the hot brine over the packed cauliflower, ensuring floret submersion.
- Seal and Cool: Cover the jar immediately while the brine is still steaming. Allow it to cool to room temperature before refrigerating.
- Wait and Enjoy: Let it sit for at least 24 hours before indulging for the best flavor.
Notes
These pickles can last up to two weeks in the fridge. Consider adding other vegetables for diverse pickled flavors.
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 3g
- Sodium: 330mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg