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Pickled cauliflower

Course Side Dish
Cuisine American
Keyword cauliflower recipes, pickling, quick pickles, refrigerator pickles
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 32 servings
Cauliflower florets and sweet onion in a hot sweet-and-sour vinegar brine with mustard seed and red pepper flakes.

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

  • Put the cauliflower and onion in a large bowl that can hold a few cups of liquid.
  • In a saucepan, mix the vinegar, water, sugar, canning salt, mustard seed, red pepper flakes, celery seed, and turmeric.
  • Bring to a boil, then lower the heat and simmer for 1-2 minutes, until the sugar dissolves.
  • Pour the hot brine over the vegetables and let cool.
  • Cover the bowl, or move everything to jars and seal tightly.
  • Refrigerate for at least 2 hours before serving.

Notes

Refrigerator pickle: keep refrigerated in a tightly sealed jar, up to 2 months. Use canning/pickling salt and vinegar of at least 5% acidity. Serve with a clean fork, not fingers.