How to Make Pickled Cauliflower – msnNOW

Cauliflower is one of the most versatile vegetables out there. Not only can you serve it raw with your favorite veggie dip recipe or use it as a low-carb substitute in comfort food dishes like cauliflower breadsticks, but it also makes a great pickle.
Quick pickled cauliflower takes more patience than effort to make. (And even then, it doesn’t take much!) Soon, you’ll find yourself keeping pickled cauliflower in the fridge all summer long, right next to your quick pickled red onions and pickled corn.
Pickled cauliflower is irresistible as a tangy, crunchy and vibrant snack straight out of the jar. It also fits right in on a relish tray paired with other pickled vegetables, or on a charcuterie board stacked with salty prosciutto, salami, blue cheese, olives and crusty slices of bread.
You can chop pickled cauliflower into smaller pieces and use it as a topper on roast beef sandwiches or Chicago-style hot dog sliders like you would with giardiniera. No matter how you serve it, we’re sure it’ll be your new favorite pickle.
Once you make the brine and cover your cauliflowerets, you only have to wait about 2 hours to get crunching.
Place the cauliflower and onion in a large bowl. Make sure it’s big enough to hold a few cups of liquid in addition to the vegetables.
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In a saucepan, combine the white vinegar, water, sugar, canning salt, mustard seed, crushed red pepper flakes, celery seed and ground turmeric.
Bring the mixture to a boil. Then, reduce the heat and simmer until the sugar dissolves, about 1-2 minutes.
Pour the brine over the cauliflower and onion in the large bowl, and let cool.
Cover the bowl, or transfer the mixture to jars with lids. Refrigerate at least 2 hours before serving.
There are plenty of ways you can customized pickled cauliflower:
Pickled cauliflower will last for up to 2 months in the refrigerator in a tightly sealed jar. Although, we’d bet it will be gone long before then!
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