Pickled Cauliflower

Recipe

Side Dish
Pickled Cauliflower

Primary Media

Cauliflower, sliced red and yellow bell peppers and whole spices in mason jar

User Rating

3.5 out of 5 stars
Rate it:
2 ratings

Recipe Data

8
Servings
15min
Prep
2hr15min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Perfect for topping salads, these cauliflower pickles will add a punch of flavor with a side of spiciness.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1 c.Hy-Vee apple cider vinegar
    1 c.water
    1 tbsp.Hy-Vee kosher salt
    1 tbsp.Hy-Vee sugar
    2 c.cauliflower florets
    ½red bell pepper, seeded and cut into strips
    ½yellow bell pepper, seeded and cut into strips
    1 tsp.Hy-Vee black peppercorns
    ¼ tsp.coriander seeds
    ¼ tsp.mustard seeds
    ¼ tsp.Hy-Vee crushed red pepper

    Things To Grab

    • Small saucepan
    • two pint-size glass mason jars

    Directions

    1. Combine apple cider vinegar, water, salt and sugar in a small saucepan. Bring mixture to boiling, stirring to dissolve salt and sugar; keep hot.
    2. Divide evenly 2 cups cauliflower florets and red and yellow bell pepper into two pint jars.
    3. Add black peppercorns, coriander seeds, mustard seeds and crushed red pepper to each jar. Fill jars with hot brine; stir gently. Discard any leftover brine. Cool.
    4. Cover and refrigerate at least 2 hours before serving. Serve within 2 weeks.

    Nutrition facts

    Servings

    20 Calories per serving

    Amounts Per Serving

    • Total Fat: 0g
    • Cholesterol: 0g
    • Sodium: 730mg
    • Total Carbohydrates: 4g
    • Protein: 1g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 60%
    0%
    Iron 2%
    0%
    Calcium 0%

    Recipe Source:

    August Seasons 2017.