Simple, spicy pickled cauliflower is a great snack and also works well in salads, sandwiches, and Bloody Marys. The wait is the most difficult aspect of this dish.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 day 1 hr |
| Total Time: | 1 day 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (2 pound) cauliflower, trimmed and cut into florets
- 1 tablespoon minced garlic
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon mustard seeds
- ½ teaspoon whole black peppercorns
- 2 cups distilled white vinegar
- 2 cups water
- 1 tablespoon sea salt
- 1 teaspoon white sugar
Instructions
- Place cauliflower florets into a large canning jar. Add garlic, crushed red pepper flakes, mustard seeds, and peppercorns.
- Bring vinegar, water, sea salt, and sugar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until salt and sugar have dissolved, about 5 minutes.
- Pour mixture over the cauliflower mixture, seal, and let cool for 1 hour.
- Place jar in the refrigerator for 24 hours, shaking every 8 hours.
Reviews
Put it in water bath for 15 mins. shook it well b4 & after. Put on my shelf in the cool basement/will see what it tastes like this summer.
Very tasty and easy! Great as a side to just about everything. I did add 1 tsp turmeric as per Popa’s Pickled Eggs on this site which made it a very pretty yellow color.
ad at the top of is extremely annoying