I’ve posted this pickled cauliflower a few years ago but it’s definitely worth a revisit. Have you seen the ridiculous prices on a small jar of pickled cauliflower in the grocery stores? Tsk tsk. It’s so incredibly easy and fast to make. Don’t pay those prices. Save your money for the good things. Scallops or steak! You can make as little or as much as you wnt in each batch. I stick to a head of cauliflower at a time. I can always make it again very quickly.
I got even luckier because cauliflower was on sale last week: 2 heads for $5. That’s a lot of pickles for less than the price of a small jar.
I cut the cauliflower up sitting with a TV tray in front of the tv in the living room. I have a tv in my kitchen but you know, it’s the couch factor. It seems like less work.
I put half of the bag, about one head, into a pot of water, enough to cover them. I added a teaspoon of salt and let them bubble away until just fork tender. I drained them and put them back in the stove.
I then poured the cauliflower and pickling liquid into a quart canning jar, put on a lid and refrigerated them for 24 hours.
They are ready to eat and last for about 7 days. Or less if you’re pickle fiends like we are. We ate them with our Thanksgiving meal and every meal after. They are nice and zippy! Pictured above with a zesty cold asparagus salad.
Quick Pickled Cauliflower
Pickle cauliflower for next day eating!
- 1 large head cauliflower; cut into bite-sized pieces
- 1 teaspoon salt
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup honey
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- pinch of cayenne(more if you like heat)
Bring a medium sized pot of water to a boil. Add 1 teaspoon of salt and the florets. Boil on medium high for 4-5 minutes, until just fork tender. Do not over cook.
Drain pot and leave cauliflower in the pot.
In a bowl, whisk together the rest of the ingredients. Pour into pot and bring to a boil.
Turn off the heat and set the pot on a rack or back burner until the cauliflower is room temperature. Pour into a quart jar and cover. Refrigerate overnight.
The next day drain the cauliflower and place in refrigerator . Eat within 6-7 days.