A growing favorite in our family is pickled cauliflower! It is so versatile as an addition to meals and snacks! I have used it in the winter in salads, samosa filling, and in salad rolls.
Pickling cauliflower is no different than any other pickled veggie, aside from beets.
Sterilize jars, lids and rings in boiling water, then you can keep the jars hot and clean in your oven set to 225 while you prep everything else. It’s really important to have a open clean work area for canning, and it’s great to have everything you need ready to go.
In a large pot boil brine:
4 cups water
3 3/4 cups apple cider vinegar
1/4 cup course sea salt
Slice cauliflower into small florets.
In each clean hot jar place
2 garlic pieces
1 tsp pickling spice (here is my homemade blend)
add and arrange cauliflower into jars so they are snug and neat
top each jar with 2 more garlic pieces
then pour hot brine into each jar to bring the fluid up so that everything sits 1/4″ below the last jar thread.
wipe the edge of the jars clean with a hot cloth and seal with lid and process (in hot water bath canner) for 15 minutes
Ta Da! Now you have pickled cauliflower which will be divine come winter time.