Lemony Pickled Cauliflower Recipe – a delicious recipe with cauliflower, apple cider vinegar, water, salt, lemon, garlic. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Wash cauliflower and break it into florets.
2
In a large saucepan, combine the apple cider vinegar, water and sea salt. Bring to a boil.
3
Place two slices of lemon in the bottom of a quart jar and top with garlic clove slices and peppercorns. Set aside.
4
When brine is boiling, add cauliflower to the pot. Stir until the brine returns to a boil and remove from heat.
5
Using tongs, pack cauliflower into the prepared jar and top with brine.
6
Place 2-3 slices of lemon on top of the cauliflower and put a lid on the jar.
7
Let pickles sit out on counter until cool. Once they've reached room temperature, refrigerate jar.
8
Pickles are ready to eat within 12 hours, though they will continue to deepen in flavor the longer the rest.
111
kcal
Calories
22
g
Carbs
6
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 pounds cauliflower, 1 cup apple cider vinegar, 1 cup water, 2 teaspoons sea salt, and more.
Yes, Lemony Pickled Cauliflower Recipe falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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