Lemony Pickled Cauliflower
This was my first time to can anything. It’s something I’ve always wanted to do, but have never had the courage to do it. After seeing how easy it is, I’m hooked. I’m already planning to make Pickled Sweet Cherries tonight and Mimosa Jelly later in the week.
Makes 3 (1-pint/500 mL) jars
- 2 cups/480 mL distilled white vinegar
- 3 tablespoons pickling salt
- 1 lemon, sliced
- 1 1/2 teaspoons mustard seed, divided
- 1 1/2 teaspoons cumin seed, divided
- 3/4 teaspoon red pepper flakes, divided
- 3/4 teaspoon black peppercorns, divided
- 1 head cauliflower, cut into small florets (1 1/2 to 2 pounds/455 to 680 kg)
- Prepare a boiling water bath and 4 regular-mouth 1-pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
- Combine the vinegar, 1 1/2 cups water, and pickling salt and bring the brine to a boil. Meanwhile, place a lemon slice at the bottom of each sterilized jar. Add 1/2 teaspoon mustard seed, 1/2 teaspoon cumin seed, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon peppercorns to each jar.
- Pack the florets into the jars tightly, but without mangling them. Slowly pour the hot brine over the cauliflower in each jar, leaving 1/2 inch headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary. Top each jar with another slice of lemon.
- Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
- Let these pickles cure for at least 1 week before serving.