Pickled Cauliflower
A delightful recipe for crunchy, tangy pickled cauliflower that brings memories of family gatherings to every bite.
Equipment
- 2 quart jars with lids
- Small saucepan
- funnel optional, for clean filling
Ingredients
- 4 cloves garlic, halved
- 2 teaspoons black peppercorns
- 2 teaspoons mustard seeds
- 2 teaspoons coriander seeds
- 4 sprigs fresh dill
- 1 head cauliflower, cut into florets (about 2 pounds)
- 3 cups water
- 1 1/2 cups white vinegar
- 3 teaspoons kosher salt
- 3 teaspoons granulated sugar
- 1 teaspoon red pepper flakes, optional
Instructions
- Wash jars and lids with hot soapy water; rinse and dry.
- Divide garlic, peppercorns, mustard seeds, coriander seeds, dill, and red pepper flakes between two quart jars.
- Pack jars tightly with cauliflower florets.
- Bring water, vinegar, salt, and sugar to a boil in a small saucepan.
- Remove from heat and pour hot brine into jars to cover florets.
- Top off with water if needed; seal jars and cool to room temperature.
- Refrigerate at least 24 hours before eating.