Crunchy Pickled Cauliflowers - Parrish Farms
Crunchy Pickled Cauliflowers
Use up extra cauliflower with this easy pickled cauliflower recipe. This will make a perfect low-carb snack that can be enjoyed for months to come! Our farmers have passed down pickling recipes for generations which have been perfected over the years. So we are excited for you to try the delicious taste of Parrish history. Pickled cauliflower will make a great sandwich topper, or bring a bit of zing to a cheese board.
- Prep Time 23 h 00 m
- Cooking Time 00 h 10 m
- Servings 1 Persons
Ingredients & Method
- 1 head of cauliflower
- 235ml/1 Cup of Apple Cider Vinegar or White/Distilled Vinegar
- 235ml/1 Cup of Water
- 2 Teaspoons Sea Salt
- 1 Garlic Clove, Sliced
- 1 Teaspoon Pickling Spices (or your chosen spices)
- 1 Small Lemon, Sliced (Optional)
- 1 Litre Jar
- In a saucepan, bring your vinegar, salt, spices and water to a boil to make your pickling liquid
- Wash your cauliflower and cut or break it up into florets
- Slice your garlic and lemon (if using) and add some to the bottom of the jar
- Fill the rest of the jar up with your cauliflower and add some more lemon on top if an extra lemony flavour is desired
- Fill your jar with your hot vinegar, including the spices, and leave to cool
- Once cooled, tightly lid your jar and place it in the fridge or keep it in a cool place
Consume within 3 months
My cauliflower is turning brown
If you used Apple Cider Vinegar and/or spices that turn your pickling liquid a darker colour, then it's possible that your cauliflower will turn brown after a while. Don’t worry, the vinegar is simply staining, and your cauliflower is still perfectly fine to eat.
We prefer using apple cider vinegar for pickling cauliflower as you get more depth of flavour. We also use dark spices like Allspice and Black Peppercorns, which means our cauliflower pickles tend to brown slightly after around 6 weeks.
My cauliflower is turning purple
Some cauliflowers are naturally higher in purple red, purple and blue pigments. These pigments can be released in the pickling process, changing the colour of the cauliflower. Your pickle is perfectly safe to eat still.