Quick and Easy Pickled Cauliflower
Quick and easy pickled cauliflower creates a flavor packed take on this veggie you will love! This refrigerator cauliflower pickle recipe will add zip and tang to so many dishes.
Servings 8
Calories 39kcal
Ingredients
- 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 or sugar substitute
- 1 tablespoon Kosher salt plus more to taste
- 2 teaspoons Mustard seed
- 2 teaspoons Coriander seeds
- 2 teaspoons Black peppercorns
- ¼ teaspoon Red pepper flakes
Instructions
- Divide the sliced cauliflower, and bells peppers evenly between 2 wide mouth pint mason jars.
- 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.
- 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 the mixture cool completely before screwing the lid on and placing the jars in the refrigerator. Let sit for 24-48 hours before eating.
Nutrition
Calories: 39kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 880mg | Potassium: 86mg | Fiber: 1g | Sugar: 4g | Vitamin A: 484IU | Vitamin C: 20mg | Calcium: 19mg | Iron: 1mg