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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Pickled Cauliflower
...in your mind.
Pickled Cauliflower

Pickled Cauliflower

Make 12 pint jars - This can be made with green beans, asparagus or the cauliflower. And not only are they delicious, but they make a great gift. No really...

Ingredients

  • 12 pint canning jars with lids, sterilized according to package directions
  • 10 cups water
  • 5 cups white vinegar
  • 1/2 cup pickling salt
  • 3 heads cauliflower
  • 3/4 cup pickling spice
  • Approximately 1.5 cups fresh dill - still on the stalk
  • 12 dried red chilies
  • 24 cloves garlic

Directions

  1. Make the brine by bringing water & vinegar to a boil - once it does add salt
  2. When the salt is fully dissolved - turn off the heat
  3. Cut cauliflower in small florets
  4. In the bottom of each jar put1 tablespoon pickling spice, about 1 tablespoon dill, 1 red chili and 2 garlic cloves
  5. Fill jars with cauliflower florets - pack it tightly
  6. Add another tablespoon of dill on top of the cauliflower, then fill jar to the very top with brine
  7. Put on lid and seal tight
  8. Store in a dark, cool place about 2 weeks then put in the fridge
Pickled Cauliflower

Pickled Cauliflower

Make 12 pint jars - This can be made with green beans, asparagus or the cauliflower. And not only are they delicious, but they make a great gift. No really...

Ingredients

  • 12 pint canning jars with lids, sterilized according to package directions
  • 10 cups water
  • 5 cups white vinegar
  • 1/2 cup pickling salt
  • 3 heads cauliflower
  • 3/4 cup pickling spice
  • Approximately 1.5 cups fresh dill - still on the stalk
  • 12 dried red chilies
  • 24 cloves garlic

Directions

  1. Make the brine by bringing water & vinegar to a boil - once it does add salt
  2. When the salt is fully dissolved - turn off the heat
  3. Cut cauliflower in small florets
  4. In the bottom of each jar put1 tablespoon pickling spice, about 1 tablespoon dill, 1 red chili and 2 garlic cloves
  5. Fill jars with cauliflower florets - pack it tightly
  6. Add another tablespoon of dill on top of the cauliflower, then fill jar to the very top with brine
  7. Put on lid and seal tight
  8. Store in a dark, cool place about 2 weeks then put in the fridge