Jewish•healthy
Pickled Cauliflower and Beets
An easy pickling recipe with the addition of beets to make everything bright pink! Get crazy with whatever spices you like!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large head cauliflower (cut into florets)
- 1 large beet (peeled and sliced)
- 4 cloves garlic (peeled and cut in half)
- 3 cups water
- 1/2 cup white vinegar
- 1/8 cup salt (or less if you want less salty veggies)
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dill seeds (optional)
- 1/4 teaspoon allspice berries (optional)
- 1/4 teaspoon black peppercorns (optional)
Instructions
- 1
First, pack the chopped vegetables tightly in a mason jar or two.
- 2
Bring the water to a boil, then add vinegar, salt, pepper and other spices and mix well until salt dissolves. Pour over the vegetables.
- 3
Let cool completely. Close jar(s) tightly and store in a cool dark place for a day (for crisper pickles) or two.
- 4
Eat up!