Ingredients
Method
- In your saucepan, combine water, vinegar, sugar, salt, and the pickling spice. Bring it to a rolling boil over medium-high heat, stirring until sugar and salt dissolve completely. Remove it from heat immediately.
- Wash the cauliflower and cut it into uniform bite sized florets so that they all pickle at the same rate.
- Pack the florets into the jar.
- Carefully pour the hot liquid over the cauliflower. Use a butter knife or chopstick to release any trapped air bubbles. I recommend leaving ½ inch of headspace at the top.
Notes
Cauliflower: Look for firm, tightly packed curds. If yours has tiny black spots, just shave them off.
Apple Cider Vinegar: Gives the brine a fruity, mellow acidity. Sub: White distilled vinegar, or rice vinegar.
Water: Dilutes the acidity.
Sugar: You can use more or less. Sub: Honey, agave, or a keto-friendly sweetener.
Salt: It's really essential for preservation and also for flavor extraction. Sub: Kosher or pickling salt.
Pickling Spice: You can create your own with black peppercorns, whole cloves, dill seeds, coriander seeds, mustard seeds, and a bay leaf.
Apple Cider Vinegar: Gives the brine a fruity, mellow acidity. Sub: White distilled vinegar, or rice vinegar.
Water: Dilutes the acidity.
Sugar: You can use more or less. Sub: Honey, agave, or a keto-friendly sweetener.
Salt: It's really essential for preservation and also for flavor extraction. Sub: Kosher or pickling salt.
Pickling Spice: You can create your own with black peppercorns, whole cloves, dill seeds, coriander seeds, mustard seeds, and a bay leaf.