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Hungarian Pickled Cauliflower
Hungarian Pickled Cauliflower
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Spicy pickled cauliflower adds a bold kick to your charcuterie board.
Ingredients:
  • 4 cups distilled white vinegar
  • 4 cups water
  • 0.5 cup sea salt
  • 1 head cauliflower, broken into florets
  • 3 hot chile peppers, sliced lengthwise
  • 3 cloves garlic, minced, divided
  • 1 tablespoon mustard seed, divided
  • 1 tablespoon whole black peppercorns, divided
  • 1 tablespoon coriander seeds, divided
  • 1 tablespoon dill seeds, divided
  • 1 tablespoon allspice berries, divided
  • 1.5 teaspoons red pepper flakes, divided
  • 3 bay leaves
Instructions:
  • Check three quart-sized jars for cracks and rust. Discard any damaged jars. Submerge in gently simmering water for a minimum of 5 minutes.
  • In a pot over medium heat, combine vinegar, water, and salt and bring to a simmer.
  • Fill each sterilized jar with a colorful mix of cauliflower, chile peppers, garlic, mustard seed, peppercorns, coriander seeds, dill seeds, allspice berries, red pepper flakes, and bay leaves. Pour the tangy vinegar mixture into each jar, leaving a 1/2-inch space at the top. Use a clean knife or spatula to release any air bubbles. Wipe the jar rims with a damp paper towel to ensure a clean seal. Secure the lids tightly for freshness.
  • Position a rack at the bottom of a large stockpot and fill halfway with water. Once boiling, use a jar holder to gently lower jars, spaced 2 inches apart, into the water. Pour in additional boiling water to ensure jars are covered by at least 1 inch. Cover the pot tightly, bring to a vigorous boil, and process for 10 minutes.
  • Once cooked, transfer the jars onto a cloth-covered or wooden surface, spaced several inches apart to cool. Press the center of each lid gently to check for stability. Remove the rings, store in a cool, dark place.

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