Sweet Pickled Cauliflower

by **gina68gt** Sat May 23, 2020 4:50 pm

Ingredients

Instructions

Begin by sterilizing 2 1l jars and their lids.
Divide the cauliflower between the 2 sterilized jars, adding 2 garlic cloves and 1 bay leaf to each. You want the jars to be relatively full so there isn't room for additional air. If one head of cauliflower doesn't do the trick, either add part of a second head or supplement it with sliced carrots or pearl onions.
To make the pickling liquid, bring the vinegar, water, salt, sugar, chili flakes and turmeric to a boil. Pour it over the cauliflower, ensuring that it is entirely submerged. This may mean the liquid reaches between ½ to 1 inch from the top.
Put the lids on the jars and place them in a pot of boiling water for 10 to 15 minutes. Alternatively, if you don't want to go to the effort to be able to store the jars at room temperature, you don't have to worry about this and just stick them right in the fridge.
Allow the jars to cool to room temperature. Ensure that the seals have actually seated (they should not make a clicking sound when you press the tops of the lids) before storing in a cool, dry place. Wait a few weeks for the cauliflower to pickle, then you are ready to crack open a jar to taste your efforts!