Hungarian Pickled Cauliflower

Hungarian Pickled Cauliflower
  • PREP TIME
    30 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    50 mins
  • SERVING
    24 People
  • VIEWS
    18

Ignite your taste buds with this fiery and flavorful pickled cauliflower! A delightful combination of heat and spice, these vibrant florets are a perfect addition to any charcuterie board, a zesty topping for tacos, or a bold side dish to complement your favorite meals.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    3 g
  • Cholesterol
    0 mg
  • Fiber
    1 g
  • Protein
    1 g
  • Saturated Fat
    0 g
  • Sodium
    2366 mg
  • Sugar
    2 g
  • Fat
    0 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Jars (5 minutes): Inspect three quart-sized jars for any cracks or rust on the rings. Discard any defective ones. Immerse the jars and rings in simmering water for at least 5 minutes to sterilize.

02

Step

Prepare the Brine (10 minutes): In a large pot over medium heat, combine the distilled white vinegar, water, and sea salt. Bring the mixture to a gentle simmer, stirring until the salt is fully dissolved.

03

Step

Pack the Jars (15 minutes): Evenly distribute the cauliflower florets, sliced chile peppers, minced garlic, mustard seed, black peppercorns, coriander seeds, dill seeds, allspice berries, red pepper flakes, and bay leaves among the sterilized jars. Pack the ingredients tightly but gently.

04

Step

Fill with Brine (5 minutes): Carefully pour the simmering vinegar mixture into each jar, leaving approximately 1/2 inch of headspace at the top. Use a clean knife or a thin spatula to release any trapped air bubbles along the inside of the jars. Wipe the rims of the jars with a moist paper towel to ensure a clean seal.

05

Step

Seal the Jars (2 minutes): Place the lids on the jars and screw the rings on tightly. Ensure they are snug but not excessively tightened.

06

Step

Process the Jars (25 minutes): Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Carefully lower the filled jars into the boiling water using a jar holder, ensuring they are at least 2 inches apart. Add more boiling water if needed to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes.

07

Step

Cool and Check Seals (24 hours): Carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface, ensuring they are several inches apart. Allow the jars to cool completely, undisturbed, for at least 12-24 hours. After cooling, press the center of each lid with your finger. If the lid does not move up or down, the jar is properly sealed. Remove the rings for storage.

08

Step

Store (Cool, dark place): Store the sealed jars in a cool, dark place for at least 2 weeks to allow the flavors to fully develop. Once opened, refrigerate and consume within a reasonable time.

For a milder flavor, remove the seeds and membranes from the chile peppers before slicing.
Feel free to adjust the amount of red pepper flakes to suit your spice preference.
Using high-quality, fresh spices will significantly enhance the flavor of the pickled cauliflower.
Allowing the pickled cauliflower to mature for at least two weeks before consuming will result in a more complex and well-rounded flavor profile.
The pickling liquid can be reused for other vegetables, such as cucumbers or bell peppers, after it has cooled.
For longer storage, ensure the jars are properly sealed during the processing step.

Mitchel Goldner

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 6 Ratings)
Total Reviews: (5)
  • Rusty Brakus

    This recipe is amazing! The perfect balance of heat and tanginess. I added a bit of sugar to tame the vinegar and it was perfect.

  • Evalyn Okeefe

    I was intimidated by pickling but this recipe was so easy to follow. My family loves it!

  • Dallas Hamill

    I wish I had doubled the recipe! It went so fast.

  • Elenora Dietrich

    The cauliflower is so crisp and flavorful. I've made several batches and it's always a hit.

  • Ara Nienow

    A great spicy kick!

LEAVE A REVIEW

Please Rate