Pickled cauliflower
Equipment & Tools
1 32-ounce, regular- or wide-mouth glass canning jar, ring, and lid
Saucepan
Measuring cups and spoons
Knife
Cutting board
Wooden spoon
Wide-mouth funnel
Towel
Ingredients
Produce:
1 small head cauliflower
Brine:
1 cup white vinegar
1 cup rice vinegar
½ cup filtered water
½ teaspoon canning salt
½ teaspoon monk fruit sweetener
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon turmeric
½ teaspoon mustard seeds
2 small garlic cloves, finely chopped
Recipe Notes
Pickled Cauliflower is a recipe Jared has requested for months and months. I am over the moon to share it with you today. Cauliflower is incredibly enjoyable in its pickled form, and it tastes refreshing and presents beautifully.
There are several ways to customize this recipe to make it your own. Firstly, you can use two cups of white vinegar if you do not have rice vinegar on hand. You can also pickle cauliflower with other vegetables, such as carrots and a variety of peppers. I love to add very thinly sliced jalapeño peppers to this recipe when I’m in the mood for a touch of added heat.
Step-by-Step Process
Yield: 1 32-ounce jar
Total steps: 09
Take a look around your kitchen. Make sure it’s a space in which you’re ready to spend some time. Turn up your favorite playlist, open a window, or light a new candle. Lately, I feel drawn to Gracie Abrams. This is my current favorite candle.
Prepare your ingredients, and read the full recipe. Set your ingredients out, and make sure you have every item you need before getting started. Read through each step below to learn your landscape ahead.
Rinse your cauliflower head in cool water.
Prepare your cauliflower. First, cut your cauliflower head in half. Then, cut away the stem and leaves. Slowly cut or break apart the individual florets. As you separate the individual florets, place them in your jar. Fill your jar to the lowest part of the jar’s mouth, about ½ inch below the rim of the jar.
Prepare your brine. Add your white vinegar, rice vinegar, water, canning salt, monk fruit sweetener, and all spices to your saucepan. Heat on low to medium until your salt and monkfruit sweetener have completely dissolved. Slowly stir with your wooden spoon. This may take 3—5 minutes. Do not boil. Note: your turmeric may not dissolve completely.
Pickle your cauliflower. Carefully pour or ladle your brine into your jar. Allow your funnel to assist you. Fill to the lowest part of the jar’s mouth, about ½ inch below the rim of the jar. Make sure your brine completely covers your cauliflower.
Tidy your jar. Wipe your jar clean, especially the rim, with a warm, damp towel.
Add your lid and ring. Tighten.
Refrigerate. Place your jar in your refrigerator to allow your peppers to pickle completely. Wait 24 to 48 hours before opening and enjoying.
