Welcome to our pickled cauliflower recipe journey! This recipe is perfect for anyone who loves a tangy, crunchy snack or wants to add a zesty touch to their meals. It’s great because it’s easy to prepare, stores well, and can be customized with various flavors to suit your palate. Did you know that pickling originated over 4000 years ago as a way to preserve food? Yes, and now you can bring that ancient tradition into your kitchen with this delicious recipe!
Yields, Prep Time, Cook Time, and Calories Per Serving
| Yields | 6 servings |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Total Time | 25 minutes |
| Calories Per Serving | 30 calories |
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 cups water
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 3 tablespoons kosher salt
- 3 cloves garlic, peeled
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 2 teaspoons dill seeds
- 1 teaspoon red pepper flakes (optional for spice)
Instructions
- Step 1: Prepare the cauliflower. Wash and cut the cauliflower into small, bite-sized florets. Set aside.
- Step 2: Make the brine. In a medium saucepan, combine water, white vinegar, apple cider vinegar, and kosher salt. Bring to a boil, ensuring that the salt dissolves completely.
- Step 3: Add spices. Add garlic, mustard seeds, black peppercorns, dill seeds, and red pepper flakes (if using) to the brine. Let it simmer for 2-3 minutes to release the flavors.
- Step 4: Pack the cauliflower. Place the cauliflower florets into sterilized jars, leaving about 1/2 inch of space at the top.
- Step 5: Pour the brine. Carefully pour the hot brine over the cauliflower, ensuring the florets are fully submerged.
- Step 6: Seal and cool. Seal the jars tightly and let them cool to room temperature before refrigerating.
- Step 7: Refrigerate and wait. Store the jars in the refrigerator for at least 24 hours before consuming to allow the flavors to meld.
Nutrition Facts
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 30 |
| Carbohydrates | 4g |
| Protein | 1g |
| Fat | 0g |
| Sodium | 700mg |
| Fiber | 2g |
For a visual guide, watch this pickled cauliflower recipe video:
Kitchen Equipment
- Cutting board
- Knife
- Medium saucepan
- Measuring cups and spoons
- Sterilized jars with lids
How to Store Leftovers
Store any leftover pickled cauliflower in the refrigerator. It will stay fresh and crunchy for up to 1 month. Always ensure the cauliflower is submerged in the brine to maintain its quality.
Food Pairings
Pair your tangy pickled cauliflower with sandwiches, salads, or as a zesty side to grilled meats. It also makes a fantastic addition to charcuterie boards.
Frequently Asked Questions (FAQs)
Q: Are pickled cauliflower good for you?
A: Yes, pickled cauliflower is a healthy snack. It is low in calories, rich in vitamins, and contains probiotics that support gut health.
Q: Does pickled cauliflower go bad?
A: Pickled cauliflower can last up to a month in the refrigerator. However, if you notice an off smell, discoloration, or mold, it’s time to discard it.
Q: Why did my pickled cauliflower turn brown?
A: Browning can occur due to oxidation or if the cauliflower is exposed to air. Ensure your cauliflower is completely submerged in the brine to prevent this.
Q: Do you have to boil vegetables before pickling?
A: No, you don’t have to boil the vegetables. However, boiling the brine helps to dissolve the salt and infuse the flavors better.
Q: Can I use different spices for the pickling brine?
A: Absolutely! Feel free to customize the spice mix to suit your taste preferences.
We hope you enjoy this pickled cauliflower recipe! Feel free to share it with your friends and family and don’t forget to subscribe to our blog for more delicious recipes and kitchen tips.
