Hey friends! Have you ever tried pickled cauliflower? It’s one of my favorite pickled vegetables, and once you try it, you won’t be able to stop at just one bite! These crisp, tangy florets are packed with flavor and go perfectly with any Middle Eastern-style meal or as a simple snack on their own. The best part? They’re super easy to make at home! Let’s dive into this delicious recipe.
Method
Preparing the Jars and Ingredients
Start by washing your mason jars thoroughly with warm, soapy water and dry them completely. Clean jars help the cauliflower stay fresh and safe to eat. Next, cut the cauliflower into small, bite-sized florets that easily fit into your jars. Peel your beet carefully with a vegetable peeler, then slice it into thin, even pieces. These beet slices will add a pretty pink color and extra flavor to your cauliflower!
Making the Pickling Liquid
In a large bowl or measuring cup, combine the warm water, vinegar, and salt. Stir or whisk until the salt completely dissolves. This mixture is called brine, and it’s what gives the cauliflower its delicious, tangy flavor.
Assembling the Jars
Put 1 teaspoon of pickling spice into each jar first. Layer the cauliflower florets and beet slices into the jars, making sure to mix them evenly for great flavor and beautiful color. Once the jars are full, carefully pour the prepared brine over the vegetables, making sure everything is completely submerged. If needed, press the cauliflower down gently with a spoon or fork to make sure it’s fully covered by the liquid.
Sealing and Pickling
Close the jars tightly with their lids, then place them in the refrigerator. Let them pickle for at least 2 days. During this time, the flavors will mix, and the cauliflower will become tangy and crunchy. Remember, the longer they sit, the stronger the flavor!
Serve and Enjoy!
After two days, your homemade pickled cauliflower is ready to enjoy! Serve them cold directly from the jar. These pickles taste fantastic as a snack or alongside your favorite meals.
Necessary Tools
- Large measuring cup or bowl
- Whisk
- Mason jars with lids
- Knife and cutting board
- Peeler (for the beet)
Pickled Cauliflower Recipe
Cuisine: MediterraneanDifficulty: Easy2
servings15
minutes15
minutesIngredients
2 (32oz) mason jars
1 large head of cauliflower, cut into florets
1 beet, peeled and sliced
2 cups vinegar
2 cups warm water
2 tsp pickling spice
2 tbsp salt
Directions
- Preparing the Jars and Ingredients: Start by cleaning your mason jars with warm, soapy water and drying them thoroughly. This helps keep the pickled cauliflower fresh and free from unwanted bacteria. Next, cut the cauliflower into bite-sized florets and peel and slice the beet into thin rounds. Beets not only add flavor but also give the cauliflower a beautiful pinkish hue!
- Mixing the Pickling Liquid: In a large measuring cup or bowl, whisk together the warm water, vinegar, and salt until the salt is fully dissolved. This brine will give the cauliflower its tangy, flavorful taste.
- Assembling the Jars: Place 1 teaspoon of pickling spice into each mason jar. Then, carefully layer the cauliflower florets and beet slices into the jars, making sure to distribute them evenly. Once the jars are full, pour the prepared vinegar mixture over the vegetables, ensuring they are completely submerged in liquid. If needed, press the cauliflower down slightly so everything is covered.
- Sealing and Pickling: Close the mason jars tightly with their lids and place them in the refrigerator. Let the cauliflower pickle for at least 2 days before tasting. The longer they sit, the stronger and tangier the flavor becomes!
- erve and Enjoy: Once the pickling process is complete, your homemade pickled cauliflower is ready to enjoy. Serve it chilled straight from the jar or as a delicious side dish to complement your favorite meals.
Notes
- Use clean jars to ensure the cauliflower stays fresh and free of bacteria.
- Make sure all vegetables are fully submerged in the liquid to avoid spoilage.
- Refrigerate immediately after sealing to keep the pickles crisp and fresh.
- Wait at least 2 days before eating to allow the flavors to fully develop.
Serving Suggestions
- Pair with Middle Eastern dishes like falafel, shawarma, or kebabs.
- Add to salads or grain bowls for a tangy crunch.
- Serve as a snack with hummus and pita bread.
- Use as a colorful topping for sandwiches and wraps.
Fun Fact
Did you know that pickling has been around for over 4,000 years? Ancient civilizations used pickling to preserve food for long journeys, and today, we still enjoy pickled vegetables as a delicious way to enhance flavors and textures!
Conclusion
Making pickled cauliflower at home is so easy and rewarding! With just a few simple ingredients, you can enjoy a tangy, crunchy, and colorful snack anytime. Try it out and let me know how you like it. Happy pickling!
