How to Make Quick Pickled Purple Cauliflower

by Sara Paul Raffel

This recipe is for a quick refrigerator pickle. It is very easy to make. Be sure to select super fresh cauliflower for the best taste.


Step 1

You will need two large heads of cauliflower.

Step 2

Cut off the outer green leaves and wash the cauliflower.

Step 3

Remove the woody stem, thus separating the head of cauliflower into florets.

Step 4

Remove as much of the stem as possible from each floret.

Step 5

Step 6

Measure 2 cups if apple cider vinegar .

Step 7

Measure 2 cups of water

Step 8

4 teaspoons sea salt

Step 9

Mix the apple cider vinegar, water and sea salt in a large saucepan over high heat.

Step 10

While the brine is coming to a boil, thickly slice a lemon.

Step 11

Place one slice of lemon in the bottom of each quart jar.

Step 12

Thinly slice two garlic cloves.

Step 13

Place one sliced garlic clove in each quart jar.

Step 14

Add 1/4 teaspoon of peppercorns to each quart jar.

Step 15

Throw a chile de arbol in each quart jar.

Step 16

Once the brine has reached a boil, you can add the cauliflower.

Step 17

Stir the cauliflower in the brine.

Step 18

Return to a boil, and then remove from the burner.

Step 19

Using a pair of tongs, place the cauliflower into the quart jar.

Step 20

Pour the brine into each jar.

Step 21

Step 22

Place two lemon slices on the top of each jar.

Step 23

Put lids on the jars. Let the jars sit out until they cool to room temperature.

Step 24

Place in the refrigerator for at least 24 hours. After 24 hours, enjoy your pickled cauliflower.