Description
A quick and easy refrigerator pickled cauliflower recipe using simple ingredients for a tangy, flavorful condiment ready in just a few days.
Ingredients
- 1 head cauliflower, cut into bite-sized florets
- 1 cup cider vinegar
- 1 cup water
- 1 tablespoon pickling salt (or fine sea salt)
- ½ teaspoon granulated sugar
- 1 tablespoon pickling spice blend
Instructions
- Ensure your mason jar or container with a tight-fitting lid is clean and sterilized.
- Place the pickling spice blend into the bottom of your chosen jar.
- Cut the cauliflower head into small, bite-sized florets. Aim for pieces that will fit comfortably in the jar and be completely submerged in the brine.
- Carefully pack the cauliflower florets into the jar, filling it as much as possible without crushing the florets.
- In a small saucepan, combine the cider vinegar, water, pickling salt (or sea salt), and granulated sugar.
- Bring the brine mixture to a low boil over medium heat, stirring consistently until both the salt and sugar have fully dissolved.
- Carefully pour the hot brine over the packed cauliflower in the jar, ensuring all the florets are completely submerged. Leave about ¼ inch of headspace from the rim of the jar.
- Use a chopstick or a thin utensil to gently press against the sides of the jar, releasing any trapped air bubbles. Add a bit more cauliflower or brine if necessary to maintain submersion.
- Screw on the lid tightly and allow the jar to cool to room temperature on your countertop.
- Once cooled, transfer the pickled cauliflower to the refrigerator. For the best flavor development, let it sit for at least two days before enjoying.
- The pickled cauliflower will keep well in the refrigerator for several weeks.
Notes
- Use a clean, sterilized jar to prevent spoilage.
- This is a refrigerator pickle and should not be processed for shelf stability.
- Adjust spice blend to taste for desired flavor intensity.
- Best enjoyed after at least two days of pickling for optimal flavor.