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Pickled Cauliflower Recipe
This pickled cauliflower recipe makes a quick side for any main dishes. It only keeps for 2 weeks but will probably disappear long before then.
- prep TIME 10 mins
- total TIME 8 hr 10 mins
- INACTIVE TIME 8 hr
Course: Side DishCuisine: Global
Servings: 4 servings
Calories: 46 kcal
Author: Luna Regina
Ingredients (12)
- 10 oz cauliflower washed and cut into florets
- 1/4 cup apple cider vinegar
- 1/4 cup white vinegar
- 1 tbsp sugar
- 1/4 tsp salt
- 2 cups water
- 1 oz carrots julienned
- 1 oz red bell peppers julienned
- 0.5 oz jalapeños sliced
- 2 cloves garlic sliced
- 1/2 tsp dry mustard seeds
- 1/2 tsp black peppercorns
INSTRUCTIONS
1
In a bowl, combine 1/4 cup apple cider vinegar, 1/4 cup white vinegar, 1 tbsp sugar, and 1/4 tsp salt. Once the sugar and salt have dissolved, add to it 2 cups of water.
2
Arrange your washed vegetables (10 oz cauliflower, 1 oz carrots, 1 oz red bell peppers) into sterilized jar(s) along with sliced garlic (2 cloves), 0.5 oz sliced jalapenos, 1/2 tsp mustard seeds, and 1/2 tsp black peppercorns.
3
Gently ladle the pickling solution into the jar(s) and seal tightly.
4
Leave to sit at room temperature overnight or for at least 8 hours.
5
Refrigerate the jars. You can serve right away or wait for another 2-3 days for a better flavor.
Nutrition
Serving: 1 serving | Calories: 46kcal | Fat 0.4g | Saturated Fat 0.1g | Sodium 178mg | Potassium 286mg | Carbohydrate 9g | Fiber 2g | Sugar 5g | Protein 2g | Vitamin A 1447IU | Vitamin C 48mg | Calcium 31mg | Iron 1mg