Ingredients:
Instructions:
Tips:
- 1 medium head of cauliflower, cut into florets
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons salt
- 1 tablespoon black peppercorns
- 1 tablespoon cumin seeds
- 4 garlic cloves, peeled and smashed
- 2 dried chili peppers (optional, for a bit of heat)
- Fresh dill (optional, for added flavor)
Instructions:
- Prepare the Cauliflower: Rinse the cauliflower and cut it into bite-sized florets.
- Make the Brine: In a large pot, combine the vinegar, water, and salt. Bring the mixture to a boil, stirring until the salt is dissolved. Remove from heat.
- Add Spices: Add the black peppercorns, cumin seeds, garlic cloves, and dried chili peppers (if using) to the brine.
- Pack Jars: Pack the cauliflower florets into sterilized jars, leaving some space at the top. Add a sprig of fresh dill to each jar if you like.
- Pour the Brine: Carefully pour the hot brine over the cauliflower in the jars, ensuring all the florets are submerged.
- Seal and Store: Seal the jars with lids and let them cool to room temperature. Once cooled, store them in the refrigerator.
Tips:
- Flavor Variations: Feel free to experiment with additional spices and herbs, such as coriander seeds, fennel seeds, or bay leaves.
- Serving Suggestions: Pickled cauliflower makes a great addition to salads, sandwiches, or as a tangy snack on its own.