Recipe

Pickled Cauliflower

All Recipes / Pickles / Essential

Pickled cauliflower contains many quality ‘gut boosting’ properties. Being rich in natural antioxidants, low in calories and having many gut-friendly probiotics due to being naturally fermented in a light, salty brine. 

1 large jar
20 minutes
Overnight store then EAT

Ingredients

  • 1 medium cauliflower
    - washed, stalks removed, cut into florets
  • Celery leaves
    - use dill if unable to find
  • 3 garlic cloves
    - papery skin removed, left whole
  • 1 tbsp coriander seeds
    - or mustard seeds
  • 2-3 small dried red chillies
  • 1 tbsp black pepper corns
  • 1 tbsp sea salt
  • Brine
  • Quality wine vinegar
    - or cider vinegar
  • Hot boiling water
  • Other
  • Large glass jar with tight fitting lid

Instructions

  • Prepare cauliflower:
  • 01 Wash, trim and remove stalks, cut into florets to fit the storage jar.
  • Assemble:
  • 02 Place cauliflower florets into clean glass jar. Add garlic, coriander seeds, peppercorns, chillies and sea salt. Add celery leaves. Fill HALF the jar with vinegar and then fill to the top with boiling hot water. Seal. Turn upside down to mix well.
  • Store:
  • 03 Leave overnight in a cool place (or refrigerate). The cucumbers will be ready to eat in 24 hours.
  • Storage:
  • 04 Keep in a cool place and always replace the lid between bites!

Notes

If you do not have coriander seeds, mustard seeds will work well also. Any large jar can be used.

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