DAMARIS PHILLIPS - Pickled Cauliflower Recipe
Pickled Cauliflower
Crunchy, fresh, pickled cauliflower is a perfectly zesty snack, especially when you add some heat from jalapeño, a bit of garlic and citrusy lime juice.
About 16 Servings
20 Minutes
+
2 Hours to Cool
INGREDIENTS
1 small head cauliflower, chopped into small florets
1/2 small jalapeño, sliced (seeds intact)
3 cloves garlic, sliced
3-4 Tbsp lime juice, plus more to taste
1 1⁄2 cups distilled white vinegar, plus more as needed
1/2 cup apple cider vinegar
2-3 Tbsp organic cane sugar
1 1⁄2 tsp sea salt, plus more to taste
INSTRUCTIONS
To a small saucepot add the jalapeños, garlic, lime juice, white vinegar, cider vinegar, sugar, and salt. Stir and bring to a simmer over medium heat and cook just until salt and sugars have dissolved about 1 minute. Remove from the heat and cool slightly.
Add the cauliflower florets to 2 clean 16-ounce jars suitable for canning. Pack them tightly. Pour the pickling liquid over the cauliflower to fill the jars to the top. Cool to room temperature on the countertop then place the jars in the refrigerator to cool completely, about 2 hours. Once the liquid is cool add the lids to the jars and let the flavor develop over 2-3 days and up to 2 weeks.