Spicy Quick-Pickled Cauliflower

Published on January 19, 2021

Additional Time:

1 day 1 hrs

Total Time:

1 day 1 hrs 20 mins

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• 1 (2 pound) cauliflower, trimmed and cut into florets

• 1 tablespoon minced garlic

• 2 teaspoons crushed red pepper flakes

• 1 teaspoon mustard seeds

• ½ teaspoon whole black peppercorns

• 2 cups distilled white vinegar

• 2 cups water

• 1 tablespoon sea salt

• 1 teaspoon white sugar

1. Place cauliflower florets into a large canning jar. Add garlic, crushed red pepper flakes, mustard seeds, and peppercorns.

2. Bring vinegar, water, sea salt, and sugar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until salt and sugar have dissolved, about 5 minutes.

3. Pour mixture over the cauliflower mixture, seal, and let cool for 1 hour.

4. Place jar in the refrigerator for 24 hours, shaking every 8 hours.

I Made It

Nutrition Facts (per serving)

25Calories0g Fat5g Carbs2g Protein

None

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Nutrition FactsServings Per Recipe12Calories25% Daily Value *Total Fat0g0%Sodium464mg20%Total Carbohydrate5g2%Dietary Fiber2g8%Total Sugars2gProtein2gVitamin C36mg178%Calcium22mg2%Iron6mg31%Potassium245mg5%

None

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