pickled cauliflower

 Quick pickled cauliflower is a fun way to eat this favorite vegetable, with loads of zesty flavor and a nice crisp snap!

Pickled Cauliflower (refrigerator pickles)

garlic cloves, halved

black peppercorns

mustard seeds

coriander seeds

dill

head (2 lbs.) cauliflower, washed and cut into florets

water

white vinegar

salt

sugar

red pepper flakes

Wash the jars and lids well with hot...

Wash the jars and lids well with hot soapy water, rinse, and dry.

Divide garlic, peppercorns, mustard seeds, coriander seeds, and...

Divide garlic, peppercorns, mustard seeds, coriander seeds, and dill evenly between two jars. Fill to top with cauliflower florets.

In a small saucepan, bring water, vinegar, salt,...

In a small saucepan, bring water, vinegar, salt, and sugar to a boil over high heat. Once it comes to a boil, remove from heat and pour into jars. If needed, top off with water.

Cover jars and cool to room temperature before...

Cover jars and cool to room temperature before moving to the fridge.

Refrigerate at least 24 hours before eating. Cauliflower...

Refrigerate at least 24 hours before eating. Cauliflower pickles will keep in the fridge for 3-4 weeks.

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Quick pickled cauliflower is a fun way to eat this favorite vegetable, with loads of zesty flavor and a nice crisp snap!

Pickled Cauliflower

How to quick pickle vegetables, from cauliflower to beets to green beans! These refrigerator pickled veggies are great for preserving fresh veggies and adding flavor to your dishes.

How to Quick Pickle Vegetables

water (236 mL)

tsp non iodized salt*

vinegar (apple cider

garlic (crushed)

cauliflower

green beans (trimmed, 226 g)

tsp sugar

bay leaf

beets

Brine: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.

Pick Your Pickle: Choose your flavor, then add all of the ingredients to a lidded non-reactive container (like a glass jar or ceramic vessel). Pour liquid over ingredients so that they are covered (you may not need all of the liquid).

Pickle: Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in.)

A classic vegetable condiment you should have on hand at all times!

Chicago - Style Giardiniera

cauliflower,

jalapenos, sliced thin

red bell pepper, small diced

carrot, sliced thin or julienned

water (Preferably filtered)

olive oil

garlic cloves,

oregano

red pepper

black pepper

In a large bowl, combine cauliflower, jalapenos, bell pepper, and carrots.

Using 1 cup of water, microwave water and salt on high for 30 seconds to 1 minute. Stir water until salt dissolves.

Add salt water and remaining water to vegetables, cover with a loose fitting lid or plastic wrap, and let brine on the counter overnight.

Drain vegetables in fermented salt water after at least 12 hours.

In a bowl combine oil, vinegar, garlic, oregano, red pepper flakes and black pepper.

Pour vinaigrette over vegetables, toss and pack vegetables into a container with a tight fitting lid with oil.

Refrigerate for up to 30 days, it only gets better.

Directions:

Use this NO SUGAR Quick Pickles Master Recipe for Pickling any Vegetable. These instructions also include a Basic Pickling Spice Recipe.

NO SUGAR Quick Pickled Vegetables

tbsp. Mustard seeds, yellow

tbsp. Allspice berries

tbsp. Dill seeds (1 tbsp of dry dill can be substituted)

Coriander seeds

Red pepper flakes

Whole cloves

Vegetables,

Water

Vinegar (Plain white vinegar

tbsp. salt, you will need 2 tablespoons.)

tbsp. Basic pickling spice mix

Mix all the spices together and store in an air-tight jar.  Your mix will stay fresh for at least one year. (You will only need to use 2 tbsps of this pickling spice mix for this recipe.)

Basic Pickling Spice Mix

Fill your jar(s) with vegetables and pack tightly, leaving a 1/2 inch headspace from the rim of the jar(s). Set aside.

In a medium saucepan, mix water, vinegar, salt, and pickling spice together.  This is your brine.  Bring your brine to a boil and then turn the heat down to medium and simmer for 10 minutes.

After the 10 minute simmer, begin to carefully ladle the brine into the jar(s).  Be sure to cover the vegetables completely, leaving a 1/2 inch headspace from the rim of the jar.

Some of the pickling spice mix may accumulate on top of the vegetables as you ladle in the brine.  As the hot brine begins to soften the vegetables, the pickling spices will slowly work their way throughout the jar(s).

Allow the vegetables in the brine to cool slightly and then put the lid(s) on the jar(s) and refrigerate.  Your quick pickled vegetables should be ready to eat within one hour.

Quick Pickled Vegetables

Quick pickled vegetables are so easy to make and add a finishing touch of flavor to any meal. Use your favorite veggies or whatever you have on hand that needs to be used quickly! Include a few jalapenos for some kick!Yield: one 32 oz jar of pickled vegetables (or two pint jars)

peeled,

½ large red onion, thinly sliced

pickling cucumber, peeled,

garlic,

peppercorns,

mustard

white distilled vinegar

rice vinegar or apple cider vinegar

sea salt

Prep

Locate one 32 ounce glass jar (or two pint jars) with a lid. Make sure the jar is clean by pouring a small amount of white vinegar inside, screwing on the lid, and shaking for a few seconds. Let stand for about a minute, then rinse. (There&#39;s nothing scientific about this; it&#39;s just a simple step I take to improve the cleanliness of the jars.)

Fill

Fill the jar with the prepared vegetables and any flavorings you&#39;re using, such as peppercorns, garlic, mustard seeds, and fresh or dried herbs. Set aside.

Brine

In a small sauce pan combine the vinegars, water, salt, and sugar, and cook over medium-high heat until boiling. Stir to dissolve the sugar and salt. Pour the brine into the jar so that it covers the vegetables and almost reaches the top of the jar. Let it cool down for a few minutes, then screw on the lid. Once the jar has cooled to room temperature, transfer it to the refrigerator. The quick pickles can be eaten anytime but taste best after at least one day in the refrigerator.

Made these over the weekend and they’re so good! Just right. Thank you for sharing your recipe with us :)

So good! Easy healthy snack in the fridge that already ready!

Simple, delicious and just what I was looking for. Thanks!!

Delicious! Turned out crisp and perfect - right now it’s making my weekday lunch more fun! I did carrot, garlic, thinly sliced cauliflower stalk and a squeeze of hot sauce.

Hi Lori I am wondering why people don’t use broccoli in pickled veggies. I’ve read thru several recipes and none use broccoli

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Top 5 pickled cauliflower recipes from across the web

The most viewed pickled cauliflower recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pickled Cauliflower (refrigerator p...

How to Quick Pickle Vegetables

Chicago - Style Giardiniera

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The most viewed pickled cauliflower recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine