Pickled Cauliflower

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I’ve never had anything pickled besides cucumbers until this week. That’s when I attended a picnic where one of the guys brought his dilly beans to share. They were great but when I went to find some beans to try making a batch of my own, they were all limp 😦 So I ended up trying cauliflower instead. I’ll find out how they taste in about a month!

pickled cauliflower

Originally seen in the book “The Joy of Pickling”

Makes 4 Pints

1 tsp whole cumin seeds
2 teaspoons whole coriander seeds
2 teaspoons whole fennel seeds
1 large cauliflower, divided into small florets (approx 7 cups)
1 cup sweet red peppers (mix in some hot red peppers if desired), diced
2 cups white wine vinegar
2 cups water
2 tablespoons pickling salt

In nonreactive saucepan bring vinegar, water, and salt to boil. Mix cauliflower and peppers together and pack veggies firmly into jars. Add 1/4 tsp cumin, 1/2 teaspoon coriander, 1/2 tsp fennel to each jar. Add vinegar solution leaving 1/2 inch headspace. Cap and process in water bath canner for 10 minutes. Let sit at least 3 weeks.

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One Comment Add yours

  1. Nancy Davis says:

    Hi! That looks so pretty!!! Post how you like them later. Happy Gardening and Preserving! Nancy

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