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Quick Pickled Cauliflower Recipe

Quick Pickled Cauliflower

Denise Keniston - Basil Lover
This zesty and spicy garden fresh quick pickled cauliflower is simple to put together. It’s perfect as a side condiment or it livens up a salad, burger, taco, or sandwich perfectly. It’s sure to find a spot in your permanent rotation.
4.96 from 48 votes
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Prep Time 15 minutes
Course Appetizer, Side Dish, Snack
Servings 4 people
Calories 25 kcal

Ingredients
  

  • 1 head large white cauliflower
  • 1 cup white vinegar
  • 1 cup water
  • 2 1/2 tbsp cane sugar
  • 1 tbsp sea salt
  • 1 hot pepper
  • mixed peppercorns
  • caraway seeds

Instructions
 

  • Cut or hand divide the cauliflower into small florets. Distribute and pack evenly betwen 2 or 3 (16 ounce) jars.
  • Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute
  • Pour the cooled brine over the radishes. You can either pack the spices and peppers BEFORE you pour the brine or stir in the spices and peppers AFTER your poured the brine.
  • Let cool and chill until ready to use. Let the picked caulflower sit for at least an hour. Keep refrigerated and it will last for up to 2 wees.

Nutrition

Serving: 1cupCalories: 25kcalCarbohydrates: 5.3gProtein: 2.1gFat: 0.3gFiber: 2.1gVitamin C: 51.6mg
Keyword pickled cauliflower, quick pickled cauliflower, refrigerator cauliflower, refrigerator pickled cauliflower
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