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Lemony Pickled Cauliflower
PIckled cauliflower is a great thing to have on hand during the holiday barrage of sweets and treats. Its tart crunch will help you keep your taste buds balanced and happy.
About This Recipe
| Yield: | makes 1 quart |
| Active time: | 15 minutes |
| Total time: | 12 hours |
| Special equipment: | mason jar |
| This recipe appears in: | In a Pickle: Lemony Cauliflower Florets |
| Rated: | ![]() ![]() ![]() ![]() ![]() |
Ingredients
- 2 pounds cauliflower
- 1 cup apple cider vinegar
- 1 cup water
- 2 teaspoons sea salt
- 1 small lemon, sliced
- 1 large garlic clove, sliced
- 1/4 teaspoon peppercorns
Procedures
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1
Wash cauliflower and break it into florets.
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2
In a large saucepan, combine the apple cider vinegar, water and sea salt. Bring to a boil.
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3
Place two slices of lemon in the bottom of a quart jar and top with garlic clove slices and peppercorns. Set aside.
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4
When brine is boiling, add cauliflower to the pot. Stir until the brine returns to a boil and remove from heat.
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5
Using tongs, pack cauliflower into the prepared jar and top with brine.
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6
Place 2-3 slices of lemon on top of the cauliflower and put a lid on the jar.
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7
Let pickles sit out on counter until cool. Once they’ve reached room temperature, refrigerate jar.
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8
Pickles are ready to eat within 12 hours, though they will continue to deepen in flavor the longer the rest.

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