How to Make Pickled Cauliflower

Ingredients

• 2 small heads cauliflower, cut into florets
• 1/2 large sweet onion, halved and sliced
• 2 cups white vinegar
• 1 cup water
• 1 cup sugar
• 1/4 cup canning salt
• 1 teaspoon mustard seed
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon celery seed
• 1/2 teaspoon ground turmeric

Directions

Combine the raw vegetables

1. Place the cauliflower and onion in a large bowl. Make sure it’s big enough to hold a few cups of liquid in addition to the vegetables.

Prepare the brine

1. In a saucepan, combine the white vinegar, water, sugar, canning salt, mustard seed, crushed red pepper flakes, celery seed and ground turmeric.

Boil the brine

1. Bring the mixture to a boil. Then, reduce the heat and simmer until the sugar dissolves, about 1-2 minutes.

Pour the brine over the vegetables

1. Pour the brine over the cauliflower and onion in the large bowl, and let cool.

Refrigerate until serving

1. Cover the bowl, or transfer the mixture to jars with lids. Refrigerate at least 2 hours before serving.
2. Use a different kind of vinegar. If you don’t have white vinegar, try using white wine vinegar or apple cider vinegar instead. Just keep in mind your pickled cauliflower will have a different flavor.
3. Try different spice combinations. Other spices that would work well with cauliflower are yellow curry powder and garlic.
4. Make it keto. In place of the sugar, use your favorite keto-friendly sugar substitute and adjust the amount up or down to taste.
5. Add more veggies to accompany the cauliflower. Carrots, celery, banana peppers, shallots and whole garlic cloves all go well with pickled cauliflower. Add chopped beets to give the pickled cauliflower a fuchsia color! Along with beets, here are more surprising foods you can pickle.
6. Make it spicy. Adding sliced jalapenos is an easy way to give pickled cauliflower some heat. Extra red pepper flakes would do the trick, too.