Best 2 Dill Pickled Cauliflower Recipes

Dill pickled cauliflower is a classic fermented vegetable that is both tangy and flavorful. It's a great way to preserve cauliflower and enjoy it year-round. This easy recipe will guide you through the process of making your own dill pickled cauliflower at home. From selecting the freshest cauliflower to creating the perfect brine, you'll learn everything you need to know to make this delicious and nutritious snack or side dish.

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HUNGARIAN HOT AND SPICY PICKLED CAULIFLOWER

Hungarian Hot and Spicy Pickled Cauliflower image

Very hot and spicy pickled cauliflower pieces.

Provided by Kimberly D. B. Woodward

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 30m

Yield 39

Number Of Ingredients 14

Ingredients

4 cups distilled white vinegar
4 cups water
½ cup sea salt
1 head cauliflower, broken into florets
3 hot chile peppers, sliced lengthwise
3 cloves garlic, minced, divided
1 tablespoon mustard seed, divided
1 tablespoon whole black peppercorns, divided
1 tablespoon coriander seeds, divided
1 tablespoon dill seeds, divided
1 tablespoon allspice berries, divided
1 ½ teaspoons red pepper flakes, divided
3 bay leaves
3 1-quart canning jars with lids and rings

Steps:

Combine vinegar, water, and salt together in a pot; bring to a simmer.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack each jar 1/3 the cauliflower, 1 hot pepper, 1 minced garlic clove, 1 teaspoon mustard seed, 1 teaspoon peppercorns, 1 teaspoon coriander seed, 1 teaspoon dill seed, 1 teaspoon allspice berries, 1/2 teaspoon red pepper flakes, and 1 bay leaf. Pour vinegar mixture into the jars, filling to within 1/2-inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 9.3 calories, Carbohydrate 1.7 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.5 g, Sodium 1088.8 mg, Sugar 0.6 g

SPICY PICKLED CAULIFLOWER

Spicy Pickled Cauliflower image

This has a mild pickling brine, but it comes with a little kick of spiciness to keep your taste buds interested. It's quick and easy, crisp, tangy, spicy, and delicious. This should last for about 3 to 4 weeks in the fridge.

Provided by lutzflcat

Time P2DT45m

Yield 12

Number Of Ingredients 10

Ingredients

2 cups water
1 cup seasoned rice vinegar (such as Nakano®)
¼ cup white sugar
2 tablespoons kosher salt
1 teaspoon ground turmeric
1 (2 pound) cauliflower, cut into florets
1 ½ teaspoons kosher salt
9 small Thai chile peppers, tops trimmed
6 cloves garlic, peeled
2 teaspoons whole black peppercorns

Steps:

Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.
Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.
Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.
Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.

Nutrition Facts : Calories 47 calories, Carbohydrate 11 g, Fat 0.2 g, Fiber 2.4 g, Protein 2.1 g, Sodium 1225.8 mg, Sugar 7.1 g

Tips:

Choose a firm head of cauliflower for pickling.
Trim the cauliflower into florets and wash them thoroughly.
Use a clean jar and lid for pickling the cauliflower.
Make sure the brine is completely cool before pouring it over the cauliflower.
Store the pickled cauliflower in a cool, dark place for at least two weeks before eating.
Pickled cauliflower can be stored in the refrigerator for up to six months.

Conclusion:

Dill pickled cauliflower is a delicious and easy-to-make snack or side dish. It is a good source of vitamins and minerals, and it can help to improve digestion. Pickled cauliflower is also a low-calorie food that is suitable for people who are trying to lose weight. If you are looking for a healthy and flavorful way to add more vegetables to your diet, dill pickled cauliflower is a great option.