LEMONY PICKLED CAULIFLOWER

Lemony Pickled Cauliflower image

Provided by Marisa McClellan

Time 45m

Yield 10

Number Of Ingredients 8

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2 cups distilled white vinegar
2 cups water
2 tablespoons pickling salt
6 slices lemon
3 cloves garlic
1 ½ teaspoons mustard seed
1 ½ teaspoons whole black peppercorns
5 cups small cauliflower florets

Steps:

Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
Working with one jar at a time, remove empty jars from canning pot and add a lemon slice and 1/3 of the garlic, mustard seeds, and peppercorns to each. Reserve remaining lemon slices for topping. Pack cauliflower into jars, leaving 1/2 inch for headspace.
Slowly pour hot brine over cauliflower, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional veggies if space allows and add a slice of remaining lemon to the top of each jar. Check headspace again and add more brine if necessary to bring to 1/2 inch from top.
Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Nutrition Facts : Calories 19.7 calories, Carbohydrate 4.2 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.3 g, Sodium 1412.2 mg, Sugar 1.2 g