Description
A vibrant and tangy pickled cauliflower recipe that adds a burst of flavor to any meal.
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic, smashed
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon black peppercorns
- 1 teaspoon red pepper flakes
- Fresh herbs (like dill or thyme), optional
Instructions
- Combine the brine: In a saucepan, stir together vinegar, water, garlic, salt, sugar, black peppercorns, and red pepper flakes. Bring to a boil.
- Jar up the cauliflower: Place cauliflower florets into a clean jar and pour the hot brine over them.
- Add your choice of fresh herbs to the jar if desired.
- Cool and seal: Let the jar cool to room temperature, then seal tightly and refrigerate for at least 24 hours.
Notes
Letting the cauliflower pickle for a few days enhances the flavor. Always ensure jars are sanitized properly.
Nutrition
- Serving Size: 100g
- Calories: 30
- Sugar: 1g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg