Quick Pickled Cauliflower
  1. Cut or hand divide the cauliflower into small florets. Distribute and pack evenly betwen 2 or 3 (16 ounce) jars.

  2. Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute

  3. Pour the cooled brine over the radishes. You can either pack the spices and peppers BEFORE you pour the brine or stir in the spices and peppers AFTER your poured the brine.

  4. Let cool and chill until ready to use. Let the picked caulflower sit for at least an hour. Keep refrigerated and it will last for up to 2 wees.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥒Pickles

CuisinePreserved

Occasions🧂Condiment📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m

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