canning recipe for pickled cauliflower

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canning recipe for pickled cauliflower

Pickled Cauliflower Recipe for Canning

  When it comes to preserving vegetables, few things can rival the crunchy texture and vibrant flavor of pickled cauliflower. This versatile vegetable can transform your meals, from adding a zing to salads to serving as a delightful snack. Canning pickled cauliflower allows you to enjoy its taste all year round, making it a staple in your pantry. In this article, we’ll guide you through an easy and delicious pickled cauliflower recipe for canning that you can tailor to your taste.

Why Choose Pickled Cauliflower?

  Pickled cauliflower is not just an excellent way to store your garden’s bounty; it also packs a nutritional punch. This cruciferous vegetable is rich in vitamins C and K, fiber, and antioxidants. Canning enhances its longevity while infusing it with flavors from vinegar, spices, and herbs. Furthermore, pickled cauliflower can be a fantastic accompaniment to various dishes, making it a must-have for anyone who enjoys cooking.

Ingredients You’ll Need

  Before you dive into the canning process, gather the following ingredients:

canning recipe for pickled cauliflower
  • 1 head of cauliflower (about 2 pounds), cut into florets
  • 2 cups white vinegar (5% acidity)
  • 2 cups water
  • 2 tablespoons salt (non-iodized)
  • 1 tablespoon sugar (optional, for balancing acidity)
  • 3 cloves garlic (peeled and crushed)
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1 teaspoon red pepper flakes (adjust for spice level)
  • 1 bay leaf

Equipment Needed

  • Ball jars (pint-sized or quart-sized)
  • Canning lids and rings
  • Canning pot or large stockpot
  • Canning funnel
  • Jar lifter and bubble remover

Step-by-Step Instructions

1. Prepare the Jars

  Start by sterilizing the jars and lids. Submerge them in boiling water for about 10 minutes, then set them aside to dry.

2. Blanch the Cauliflower

  Fill a large pot with water and bring it to a boil. Add the cauliflower florets and blanch them for 2-3 minutes. This step helps retain the color and crunch. After blanching, immediately transfer the florets to an ice bath to stop the cooking process. Drain thoroughly.

3. Make the Pickling Brine

  In a separate pot, combine the white vinegar, water, salt, sugar, and spices (garlic, peppercorns, mustard seeds, red pepper flakes, bay leaf). Bring the mixture to a boil, ensuring that the salt and sugar dissolve completely.

4. Pack the Jars

  Using a canning funnel, pack the blanched cauliflower florets into the sterilized jars, leaving about half an inch of headspace at the top.

5. Pour in the Brine

  Once the jars are packed, pour the hot pickling brine over the cauliflower, ensuring the florets are completely submerged. Use a bubble remover to eliminate any air pockets and recheck for headspace.

6. Seal the Jars

  Wipe the rims of the jars with a clean cloth to remove any residue. Place the sterilized lids on each jar and screw on the rings until they are fingertip-tight.

7. Process the Jars

  Place the jars in a boiling water canner, ensuring they are covered by at least an inch of water. Process pint jars for 10 minutes and quart jars for 15 minutes. Adjust the processing time for high altitudes, if necessary.

8. Cool and Store

  After processing, carefully remove the jars using a jar lifter and place them on a clean kitchen towel to cool to room temperature. Listen for the satisfying “pop” of the lids sealing as they cool. Once cooled, check the seals and store the jars in a cool, dark place. Properly canned pickled cauliflower can last up to a year.

canning recipe for pickled cauliflower

Conclusion

  Canning pickled cauliflower can be a rewarding experience that brings the taste of summer to your kitchen throughout the winter months. Not only is it easy to prepare, but you also have the added benefit of customization by adjusting the spices and heat levels to suit your preferences. Make your meals more exciting, and enjoy the crunch and tang of homemade pickled cauliflower whenever you wish. Happy canning!