How to Make Pickled Cauliflower
Okay, I have to admit that I have been starting a love affair with pickled vegetables. Pickled asparagus, pickled beets, dill pickles, it just doesn't get much better than that. I recently found this recipe for pickled cauliflower and decided I needed to give it a try.
I love that with these pickling recipes you don't have to use a boiling water canner. The vinegar preserves the vegetables and you can just store them in the refrigerator until you are ready to eat them, no canning required! These will last a month or two in your refrigerator.
2 1/2 c. white vinegar
2 c. water
2 tbsp. sugar
1 bay leaf
2 tbsp. red pepper flakes
1 tsp. pickling salt
1 tsp. oregano
2 tbsp. olive oil
1 head of cauliflower
2 or 3 carrots
1 bell pepper (any color)
3 celery stalks
1 small onion
Place the vinegar, water, sugar, bay leaf, and red pepper flakes in a large sauce pan and bring to a boil.
While the brine is heating up, cut up the cauliflower and chop the carrots, bell peppers, celery, and onion in to small pieces.
When the brine comes to a boil, add the chopped vegetables. Boil the vegetables for 3 minutes.
Remove the vegetables from the liquid and place them in clean quart sized canning jars. This recipe makes approximately 2 quarts.
Remove the bay leaf from the brine and stir in the olive oil and oregano. Pour the hot brine over the vegetables in the jars, leaving 1 inch head space.
Place a clean lid and ring on each jar and let the jars cool.
Place cooled jars in the refrigerator and let the flavors marinate 4 or 5 days before eating. These can be stored in the refrigerator for 1 to 2 months. Like this easy cucumber salad, you can make these up ahead of time and then just grab one when you are on your way to your next barbecue, church pot luck, or family get together.
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