LEMONY PICKLED CAULIFLOWER
PIckled cauliflower is a great thing to have on hand during the holiday barrage of sweets and treats. Its tart crunch will help you keep your taste buds balanced and happy.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- 1 Wash cauliflower and break it into florets.
- In a large saucepan, combine the apple cider vinegar, water and sea salt. Bring to a boil.
- Place two slices of lemon in the bottom of a quart jar and top with garlic clove slices and peppercorns. Set aside.
- When brine is boiling, add cauliflower to the pot. Stir until the brine returns to a boil and remove from heat.
- Using tongs, pack cauliflower into the prepared jar and top with brine.
- Place 2-3 slices of lemon on top of the cauliflower and put a lid on the jar.
- Let pickles sit out on counter until cool. Once they've reached room temperature, refrigerate jar.
- Pickles are ready to eat within 12 hours, though they will continue to deepen in flavor the longer the rest.
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