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Pickled Cauliflower
Course:
Side Dishes
Ingredients
2
heads
cauliflower
florets
4
oz
radishes
sliced
1
red onion
sliced
.75
oz
fresh dill
6
cloves
garlic
peeled
3
cups
cider vinegar
3
cups
water
2
tbsp
peppercorns
3
tbsp
sugar
3
tbsp
kosher salt
2
mason jars
quart size
Instructions
Bring a large pot of water to a boil over medium-high heat.
Add cauliflower & garlic and blanch for 3 minutes.
Meanwhile, fill a stainless steel bowl halfway with ice water.
Remove the carrots & garlic with a wire strainer or slotted spoon & place in ice bath to cool.
Divide the vegetables, dill & peppercorns among the 2 jars.
Bring the water, cider vinegar, sugar & kosher salt to boil over medium-high heat.
Boil until the sugar & salt dissolves. Pour the liquid into the jars & cover vegetables.
Cover/seal with lids and refrigerate overnight.
Notes
Enjoy within 14 days.
Me happily holding two jars of pickled carrots :)
Enjoy!
xoxo Produce Mom