1head (2 lbs.) cauliflower, washed and cut into florets
1 1/2cupswhite vinegar
Optional: 1 teaspoon red pepper flakes
Wash the jars and lids well with hot soapy water, rinse, and dry.
Divide garlic, peppercorns, mustard seeds, coriander seeds, and dill evenly between two jars. Fill to top with cauliflower florets.
In a small saucepan, bring water, vinegar, salt, and sugar to a boil over high heat. Once it comes to a boil, remove from heat and pour into jars. If needed, top off with water.
Cover jars and cool to room temperature before moving to the fridge.
Refrigerate at least 24 hours before eating. Cauliflower pickles will keep in the fridge for 3-4 weeks.
Cauliflower pickles will keep in the fridge for three to four weeks. The flavor will intensify with time.
If desired, add other veggies. Cauliflower and carrots make a nice color combo but you could add other crisp vegetables, too, such as sliced onions, green beans, or celery. Experiment and see what you like best.
If desired, add a 1/2 teaspoon of ground turmeric for a bright yellow color.
You can increase the sugar for a sweet pickle, or make the pickles without sugar. A little sugar does temper the acidity of the vinegar but it's technically optional.
Other types of vinegar that will work: Apple cider vinegar or rice vinegar. We do not recommend using balsamic or malt vinegars.