Pickled Cauliflower

Name: Pickled Cauliflower
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 32 servings
Ingredients: 2 small heads cauliflower, cut into florets; 1/2 large sweet onion, halved and sliced; 2 cups white vinegar; 1 cup water; 1 cup sugar; 1/4 cup canning salt; 1 teaspoon mustard seed; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon celery seed; 1/2 teaspoon ground turmeric

Total Time Prep: 25 min. + chilling

Yield 32 servings

Test Kitchen Approved

Use up extra cauliflower with this easy pickled cauliflower recipe. It makes a great snack or sandwich topper, and the turmeric-tinged pickle looks gorgeous piled on a charcuterie board.

Ingredients

2 small heads cauliflower, cut into florets
1/2 large sweet onion, halved and sliced
2 cups white vinegar
1 cup water
1 cup sugar
1/4 cup canning salt
1 teaspoon mustard seed
1 teaspoon crushed red pepper flakes
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric

Directions

Place cauliflower and onion in a large bowl. In a saucepan, combine the remaining ingredients. Bring to a boil; reduce heat and simmer until sugar dissolves, 1-2 minutes. Pour over cauliflower; cool. Transfer to jars, if desired; seal tightly. Refrigerate at least 2 hours before serving. Store in the refrigerator for up to 2 months.

Nutrition Facts

1/4 cup: 11 calories, 0 fat (0 saturated fat), 0 cholesterol, 47mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 0 protein.