Pickled Cauliflower

Crisp and colorful, pickled cauliflower is a quick and easy way to elevate your veggies. This no-canning method keeps the cauliflower crunchy and flavorful with minimal effort.

📝 Ingredients

• 6 Cups cauliflower (fresh, in 1 to 1 1/2-inch pieces)
• 4 Cloves garlic (thinly sliced)
• 2 Teaspoons whole peppercorns
• 2 Teaspoons yellow mustard seeds
• 1/2 Teaspoon crushed red pepper flakes
• 2 Cups distilled vinegar (white)
• 2 Cups water
• 2 Tablespoons kosher salt
• 2 Teaspoons granulated sugar

👨‍🍳 Instructions

1. 1Divide cauliflower florets between a pair of 32-ounce jars, followed by 1 thinly sliced garlic clove, 1 teaspoon peppercorns, 1 teaspoon mustard seed, and ¼ teaspoon red pepper flakes to each one.
2. 2boil: Add vinegar, water, salt, and sugar to a large saucepan and bring to a boil over high heat.
3. 3pour: Once boiling, remove from heat and carefully pour pickling liquid into each jar, leaving ½ inch of room at the top. Ensure the cauliflower is fully submerged.
4. 4rest: If canning, follow the official canning procedures. If doing a quick pickle, allow the jars to cool to room temperature, cover with lids, and chill them in the refrigerator for at least 4 hours.