Name: Pickled Cauliflower
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 1 jar, 2 cups (500 ml)
Ingredients: 2 cups (500 ml) cauliflower cut into florets (about 1/2 cauliflower); 1 cup (250 ml) water; 1/2 cup (125 ml) white wine vinegar; 2 tbsp (30 ml) sugar; 1 tbsp (15 ml) coarse salt; 1 tsp (5 ml) black peppercorns; 1 fresh chili pepper, halved (optional); 1 clove garlic, peeled and halved; 1 bay leaf

Ingredients

- 2 cups (500 ml) cauliflower cut into florets (about 1/2 cauliflower)
- 1 cup (250 ml) water
- 1/2 cup (125 ml) white wine vinegar
- 2 tbsp (30 ml) sugar
- 1 tbsp (15 ml) coarse salt
- 1 tsp (5 ml) black peppercorns
- 1 fresh chili pepper, halved (optional)
- 1 clove garlic, peeled and halved
- 1 bay leaf

Preparation

- In a 2-cup (500 ml) glass jar, place the cauliflower florets.
- In a small saucepan, place the remaining ingredients and bring to boil. Let simmer for 5 minutes. Strain the hot liquid through a sieve and pour into the jar on the cauliflower, up to 1/4-inch (5 mm) from the edge. Close and let cool. Refrigerate. Let rest for 24 hours before serving to allow the flavours to blend.
- Pickled cauliflower will keep for at least 3 weeks in the refrigerator.

Pickled Cauliflower

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Ingredients

Preparation

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