Pickled cauliflower is a crunchy, tangy, and flavorful snack that’s perfect on its own or as a topping for salads, sandwiches, or charcuterie boards. With its vibrant texture and bold taste, it’s a great way to preserve cauliflower for later enjoyment.
Ingredients:
- 1 medium head of cauliflower, cut into small florets
- 1 1/2 cups white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 2 cloves garlic, peeled and smashed
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red chili flakes (optional, for heat)
- 2 bay leaves
Instructions:
1. Prepare the Cauliflower
- Wash the cauliflower thoroughly and cut it into bite-sized florets.
2. Sterilize the Jars
- Sterilize the jars and lids by boiling them in water for 10 minutes. Keep them warm until ready to use.
3. Make the Pickling Brine
- In a medium saucepan, combine the vinegar, water, sugar, salt, garlic, mustard seeds, black peppercorns, chili flakes (if using), and bay leaves.
- Heat the mixture over medium heat until the sugar and salt dissolve, then bring it to a gentle boil.
4. Pack the Jars
- Tightly pack the cauliflower florets into the sterilized jars, leaving about 1/2 inch of headspace.
- Pour the hot brine over the cauliflower, ensuring the florets are completely submerged. Tap the jars gently to release air bubbles and adjust the liquid as needed.
5. Seal the Jars
- Wipe the rims clean, place the lids on, and screw the rings on snugly.
6. Optional Water Bath Canning
- To make the pickles shelf-stable, process the jars in a boiling water bath for 10 minutes.
- Remove the jars and let them cool completely on a towel or rack.
Storage:
- If water-bath canned, store the jars in a cool, dark place for up to 1 year.
- If not canned, refrigerate the pickled cauliflower and consume within 2-3 weeks.
Serving Suggestions:
- Enjoy as a healthy snack straight from the jar.
- Add to salads, grain bowls, or pasta salads for extra crunch.
- Serve as part of a charcuterie or antipasto platter.
- Use as a tangy topping for burgers, tacos, or sandwiches.
Tips for Success:
- For extra-crispy cauliflower, blanch the florets in boiling water for 1 minute, then plunge them into ice water before pickling.
- Feel free to add other vegetables like carrots, bell peppers, or onions for a colorful mix.
- Experiment with spices—add turmeric for color, dill for freshness, or coriander seeds for a unique twist.
This crispy pickled cauliflower is not only easy to make but also a unique way to enjoy a nutritious and flavorful snack year-round!
