This refrigerator cauliflower pickle recipe will add zip and tang to so many dishes.
Prep Time: 10 mins Cook TIME: 10 Mins
– 1 small Cauliflower – 1/2 Red Pepper – 1/2 Orange bell pepper – 1 cup White vinegar – 1 cup Apple cider vinegar – 2 cups Water – 4 cloves Garlic – 2 Tbsp Sugar – 1 tablespoon Kosher salt – 2 teaspoons Mustard seed – 2 teaspoons Coriander seeds – 2 teaspoons Black peppercorns – ¼ teaspoon Red pepper flakes
Cut cauliflower. Divide the sliced cauliflower, and bells peppers evenly between 2 wide mouth pint mason jars.
Bring to a boil. Add vinegars, water, garlic, sugar, salt, mustard seeds, coriander, peppercorns, and red pepper flakes to a small pot and bring to a boil over medium high heat.
Let cool. Once the mixture reaches a boil remove it from the heat and let it cool for 5 minutes before pouring it into each jar. Make sure you get an even distribution of spices in each jar.
Let sit. Let the mixture cool completely before screwing the lid on and placing the jars in the refrigerator. Let sit for 24-48 hours before eating.
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