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Pickled Cauliflower Recipe 1764023530.1198945

pickled cauliflower recipe

  • Author: Sarah Williams
  • Total Time: 133 minutes
  • Yield: 4 pint jars (8 servings) 1x
  • Diet: Plant-Based, Low-Carb

Description

This easy pickled cauliflower recipe transforms ordinary cauliflower into a vibrant, tangy treat, featuring rose-hued florets infused with sumac and mint, perfect for healthy snacking.

Ingredients

Scale
  • 1 medium head cauliflower
  • 2 cups filtered water
  • 2 cups white vinegar (or apple cider vinegar)
  • 0.25 cup granulated sugar (or erythritol)
  • 1 tbsp fine sea salt
  • 1.5 tsp ground sumac
  • 0.5 cup fresh mint, chopped
  • 0.25 cup pistachios, toasted and chopped

Instructions

  1. Prep Cauliflower: Wash and trim one medium cauliflower, separating it into uniform, bite-sized florets (about 2-3 cm or 1 inch in size).
  2. Make Brine: In a medium non-reactive saucepan, combine water, vinegar, sugar, salt, and sumac. Bring to a gentle simmer over medium heat, stirring until dissolved (about 3-5 minutes).
  3. Pack Jars: Carefully pack florets into clean, sterilized pint-sized jars. Distribute roughly half of the chopped fresh mint evenly among the florets, packing snugly but without crushing.
  4. Pour and Seal: Pour hot sumac-infused brine over cauliflower, ensuring all florets are submerged. Tap jars gently to release air bubbles. (If brine doesn’t fully cover, top off with more hot 1:2 vinegar:water).
  5. Cool and Refrigerate: Allow jars to cool completely to room temperature (1-2 hours) before securely sealing with lids. Once cool, transfer them to the refrigerator.
  6. Pickle for Flavor: Allow the cauliflower to pickle for at least 24 hours, ideally 2-3 days, for optimal flavor development.
  7. Garnish and Serve: Toast pistachios in a dry pan for 3-5 minutes until fragrant and lightly browned. Let cool, then chop. Shred remaining fresh mint. Garnish the pickled cauliflower generously before serving.

Notes

For optimal flavor, allow the cauliflower to pickle for at least 24 hours, ideally 2-3 days. Store refrigerated in sealed jars for up to 2-3 weeks. For a low-carb option, use erythritol instead of granulated sugar. Always choose firm, white cauliflower heads and fresh mint for best results.

  • Prep Time: 35 minutes
  • Cook Time: 8 minutes
  • Category: Side Dish
  • Method: Pickling
  • Cuisine: General

Nutrition

  • Serving Size: 0.5 cup (80 g)
  • Calories: 50 calories
  • Sugar: 6 g
  • Sodium: 350 mg
  • Fat: 3 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 2.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Keywords: pickled cauliflower, sumac, mint, plant-based, low-carb, healthy snack, easy recipe, vibrant, tangy, homemade

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Find it online: https://easydashrecipes.com/pickled-cauliflower-recipe/