Pickled Cauliflower - Two Ways

Prepare gut health beneficial lacto fermented cauliflower or vinegar refrigerator pickled cauliflower in no time.

5 from 4 votes

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Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: quart jars

Calories: 323kcal

Author: Milena Perrine

3 heads cauliflower medium sized, , purple, green and orange carnival cauliflower is especially delicious
5 cloves garlic large,, peeled, halved or quartered
2 quarts water preferably filtered
3 tablespoon sea salt (may increase to 4 tablespoon if you prefer very salty cauliflower)

3 heads cauliflower same as above
5 cloves garlic same as above
2 quarts water same as above
3 tablespoon sea salt same as above
⅓ cup sugar
1 cup vinegar apple cider is a good choice
1 teaspoon each of your choice of peppercorns coriander seeds, celery seeds, mustard seeds

Bring the water to boil, dissolve the salt and let it cool down completely.
Thoroughly rinse the cauliflower heads, cut in florets and arrange into wide mouth quart sized mason jars. Place garlic in between florets at bottom, middle and top of each jar.
Fill each jar with cold brine solution and place the lids.* Leave at room temperature and open the lids every twelve hours to let carbon dioxide escape. Taste after 2-3 days and if satisfied with the acidity levels and flavor move to refrigerator. Enjoy for up to 3-4 weeks.

Bring the water to a boil and add the salt, vinegar, sugar and your choice of spice(s). Lower the heat and let simmer for 5 minutes.
Pack the cauliflower florets and garlic as described above and pour the hot vinegar solution over them.
Let the jars cool down to room temperature, close the lids and refrigerate. Taste in 2-3 days and enjoy for up to two weeks.

*You may need to press down on the florets a couple of times to accommodate more of them. Be sure brine reaches all the way to the top of jar.

Nutritional Information is per jar of pickled cauliflower.

Serving: 3quart jars | Calories: 323kcal | Carbohydrates: 17.9g | Fiber: 7.6g | Sugar: 7.3g