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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
Keyword: how to make pickled cauliflower, pickled cauliflower, pickled cauliflower recipe
Servings: 4 servings
Calories: 46 kcal

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.

step 1 How to Make Pickled Cauliflower
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.

step 2 How to Make Pickled Cauliflower
3

Gently ladle the pickling solution into the jar(s) and seal tightly.

step 3 How to Make Pickled Cauliflower
4

Leave to sit at room temperature overnight or for at least 8 hours.

step 4 How to Make Pickled Cauliflower
5

Refrigerate the jars. You can serve right away or wait for another 2-3 days for a better flavor.

step 5 How to Make Pickled Cauliflower

Nutrition

Serving: 1 serving | Calories: 46 kcal | Fat 0 g | Saturated Fat 0 g | Trans Fat 0 g | Polyunsaturated Fat 0 g | Monounsaturated Fat 0 g | Cholesterol 0 mg | Sodium 178 mg | Potassium 286 mg | Carbohydrate 9 g | Fiber 2 g | Sugar 5 g | Protein 2 g | Vitamin A 1447 IU | Vitamin C 48 mg | Calcium 31 mg | Iron 1 mg