Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Perfect for topping salads, these cauliflower pickles will add a punch of flavor with a side of spiciness.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| ½ red bell pepper, seeded and cut into strips | ||
| ½ yellow 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
- Combine apple cider vinegar, water, salt and sugar in a small saucepan. Bring mixture to boiling, stirring to dissolve salt and sugar; keep hot.
- Divide evenly 2 cups cauliflower florets and red and yellow bell pepper into two pint jars.
- 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.
- 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.