Description
A vibrant and tangy pickled cauliflower recipe that adds flavor and crunch to any meal.
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 2 cups vinegar (white or apple cider)
- 1 cup water
- 4 cloves garlic, peeled and crushed
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon red pepper flakes
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
Instructions
- In a large pot, combine the vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until both sugar and salt dissolve completely.
- Add the crushed garlic, red pepper flakes, mustard seeds, and black peppercorns to the pot.
- Pack the cauliflower florets tightly into a heatproof jar.
- Pour the hot brine over the cauliflower, ensuring that they are fully submerged.
- Allow the mixture to cool to room temperature, then seal the jar with a lid and transfer it to the refrigerator.
- For the best flavor, wait at least 24 hours before indulging.
Notes
Make-Ahead Tips: Pickled cauliflower can last for weeks in the refrigerator. Consider experimenting with different spices or vegetables.
Nutrition
- Serving Size: ½ cup
- Calories: 35
- Sugar: 3g
- Sodium: 220mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg