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.

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Lemony Pickled Cauliflower

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

  1. 1

    Wash cauliflower and break it into florets.

  2. 2

    In a large saucepan, combine the apple cider vinegar, water and sea salt. Bring to a boil.

  3. 3

    Place two slices of lemon in the bottom of a quart jar and top with garlic clove slices and peppercorns. Set aside.

  4. 4

    When brine is boiling, add cauliflower to the pot. Stir until the brine returns to a boil and remove from heat.

  5. 5

    Using tongs, pack cauliflower into the prepared jar and top with brine.

  6. 6

    Place 2-3 slices of lemon on top of the cauliflower and put a lid on the jar.

  7. 7

    Let pickles sit out on counter until cool. Once they’ve reached room temperature, refrigerate jar.

  8. 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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