Description
A vibrant and tangy pickled cauliflower recipe perfect as a side dish or snack that enhances any meal with its crunch and flavor.
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 (optional)
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Black Peppercorns
Instructions
- Combine the vinegar, water, sugar, and salt in a large pot and heat over medium heat until simmering.
- Add the crushed garlic, red pepper flakes, mustard seeds, and black peppercorns to infuse flavor.
- Pack the cauliflower florets tightly into a heatproof jar and pour the hot brine over them.
- Allow the mixture to cool to room temperature, seal the jar, and refrigerate.
- Let the jars rest overnight or at least 24 hours for optimal flavor before enjoying.
Notes
Make ahead for best flavor; can also experiment with different vinegars and spices for a unique twist.
Nutrition
- Serving Size: 1/4 cup
- Calories: 20
- Sugar: 1g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg