Pickled Cauliflower
  • CourseSide Dishes
  • 2heads cauliflowerflorets
  • 4oz radishessliced
  • 1 red onionsliced
  • .75oz fresh dill
  • 6cloves garlicpeeled
  • 3cups cider vinegar
  • 3cups water
  • 2tbsp peppercorns
  • 3tbsp sugar
  • 3tbsp kosher salt
  • 2 mason jarsquart size
  1. Bring a large pot of water to a boil over medium-high heat.
  2. Add cauliflower & garlic and blanch for 3 minutes.
  3. Meanwhile, fill a stainless steel bowl halfway with ice water.
  4. Remove the carrots & garlic with a wire strainer or slotted spoon & place in ice bath to cool.
  5. Divide the vegetables, dill & peppercorns among the 2 jars.
  6. Bring the water, cider vinegar, sugar & kosher salt to boil over medium-high heat.
  7. Boil until the sugar & salt dissolves. Pour the liquid into the jars & cover vegetables.
  8. Cover/seal with lids and refrigerate overnight.
Recipe Notes

Enjoy within 14 days.

Mason jars double as measuring cups!

Heat the water, vinegar, sugar & salt to a boil.

So easy & anytime you work with Mason jars in the kitchen you fool everyone into thinking your the queen of crafts & scrapbooking.

Me happily holding two jars of pickled carrots 🙂


xoxo Produce Mom