adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemony Pickled Cauliflower
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Brighten pickled cauliflower with zesty lemon, ideal for sides or salads.
Ingredients:
  • 2 cups distilled white vinegar
  • 2 cups water
  • 2 tablespoons pickling salt
  • 6 slices lemon
  • 3 cloves garlic
  • 1.5 teaspoons mustard seed
  • 1.5 teaspoons whole black peppercorns
  • 5 cups small cauliflower florets
Instructions:
  • Place 3 pint jars on a rack in a large pot of water and bring to a rolling boil. Keep jars warm on low heat until ready to fill.
  • In a saucepan, merge vinegar, water, and pickling salt, then heat until boiling.
  • Take out a jar at a time, discard any empty jars from the canning pot, and add a lemon slice along with 1/3 of the garlic, mustard seeds, and peppercorns to each jar. Keep the leftover lemon slices for later use. Fill the jars with cauliflower, ensuring to leave a 1/2-inch space at the top.
  • Pour the hot brine over the cauliflower, allowing a 1/2-inch headspace. Remove air bubbles by gently stirring with a clean wooden chopstick. If there's room, add extra veggies and top each jar with a lemon slice. Double-check the headspace and add more brine if needed to reach the 1/2-inch mark.
  • After wiping jar rims clean, gently place lids and bands on top, securing them just enough. Place jars back in the canning pot and cover, allowing water to come to a rolling boil again. Let jars process for 10 minutes. Turn off the heat, take off the lid, and leave jars in the cooling water for 5 minutes to aid in forming a secure vacuum seal.
  • Transfer jars to a cozy kitchen towel or wooden cutting board to cool completely before inspecting seals. Refrigerate any unsealed jars promptly and enjoy. Keep sealed jars in a cool, dark spot for up to 1 year.

Similar Recipes