Pickled Cauliflower

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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.

Ingredients:

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. 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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