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.
Servings: 4 servings
- 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
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.
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.
Gently ladle the pickling solution into the jar(s) and seal tightly.
Leave to sit at room temperature overnight or for at least 8 hours.
Refrigerate the jars. You can serve right away or wait for another 2-3 days for a better flavor.
Serving: 1serving | Calories: 46kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 178mg | Potassium: 286mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1447IU | Vitamin C: 48mg | Calcium: 31mg | Iron: 1mg