By Andrea Green, Contributing Writer
Will you be planting cauliflower in your garden this year?
One of our family’s favorite way to eat cauliflower is pickled. Pickling is such a great way to preserve your garden’s bounty.
Cauliflower pickles taste great alongside a burger. They also are an excellent picnic food. Ditch bringing chips. These cauliflower pickles give you plenty of salty crunch with less fat, less calories, and less processed yuckiness.
The best part of this recipe is it doesn’t require any canning skills. You’ll simply pour the pickling juice over the cauliflower, allow to cool, then refrigerate. These will stay fresh in the fridge for about 3 months! (As if they will last that long!)
- 4 cloves garlic, peeled
- 2 cups water
- 1 cup white vinegar
- 3 teaspoons sea salt
- fresh dill
- 1/2 teaspoon celery seed
- 1/2 teaspoon coriander seed
- 1/2 teaspoon mustard seed
- 1 head cauliflower, chopped into large pieces
- In a small saucepan, bring water to a boil. Add the peeled cloves of garlic. Reduce heat to a simmer and allow garlic to cook for 5 minutes.
- Add vinegar and salt to water and garlic. Cook just until salt dissolves.
- Stuff two wide mouth pint jars with the chopped cauliflower.
- To each jar, add sprigs of dill, 1/4 teaspoon per jar of celery seeds, coriander seeds, and mustard seeds. Place 2 cloves of garlic in each jar.
- Pour the brine evenly into each jar, filling until almost to the top.
- Allow to cool before refrigerating.
Making cauliflower pickles really is that easy!
The beauty of this recipe is you can use the brine to pickle just about anything – carrots, cucumbers, or even green beans! Whatever you have an abundance of from the garden, you can pickle it!
What is your favorite vegetable to pickle?
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