Is this your first time pickling cauliflower at home? No worries, it's really easy.
There has not been a winter yet without pickles in our family. It has been a family tradition since God knows when.
This method of preserving cauliflower has been passed down from generation to generation since my grand-grand mother was around.
As we don’t have any kids yet, we are preserving our family’s old pickling recipe as we know best, by making a video and a blog post.
It’s really easy once you get the hang of it, once you try it for the first time and you succeed, you will never buy those flabby supermarket pickles again.
If you prefer the video version of our crispy pickled cauliflower recipe, you can watch it below. Or if you prefer reading it, scroll down for the step by step method.
How to make homemade pickled cauliflower | Video Recipe
Here's an old and proven, step by step recipe for that incredibly delicious homemade crispy pickled cauliflower.
The ingredients listed below are only for one jar. Feel free to multiply the quantities if you inted to use a larger container.
The quantities needed for the brine are to be followed precisely. You don’t need to worry about all the other ingredients as much.
The most important thing is that cauliflower should be the dominant veggie.
VEGGIES AND FRUITS
- cauliflower – 1 head (depending on the size of your container you can rip it to smaller or larger pieces)
- 1 carrot – peeled & chopped
- celery root (about 1/4 of a celery head) – peeled & chopped
- 1 horseradish root – peeled & chopped
- 1 dry dill stem & flower (or 1 tsp dry dill seeds; if you don’t have any of that, you can go for fresh dill)
- 1 dry bay leaf
- mustard seeds – 1 tsp
- peppercorn – 1 tsp
- 1 fresh celery stem with leaves
BRINE – quantities for 1l of brine (1 qt). You should multiply them to get as many litres (qt) as your container calls for.
- water – 1 L (1 qt)
- coarse salt without iodine – 40 mg
- vinegar 9% acidity – 30 ml (1 fl.oz). If your vinegar is 6% acidity use – 50 ml (1.7 fl. oz.)
Mix the brine ingredients and stir a bit till the salt has completely dissolved.
Note: We have never boiled the brine for any kind of pickles and we have never had any problem. Problems can only appear if you don’t have the right concentration of salt and/or if you store them in a place that doesn’t have a constant and low temperature.
- A container of your choice (yes, it can be plastic as well).
Let's pickle cauliflower, step by step!
Step 1. Start with adding your spices inside your clean jar. You can keep some of them for adding when you get closer to the top.
Step 2. Place the veggies inside in no particular order, while trying to squeeze in as many as possible.
Step 3. Add the remaining spices if there are any left.
Step 4. Trap the veggies inside with dry dill stems and/or fresh celery leaves. That’s how you prevent them from rising up to the top and escaping.
Step 5. Make the brine and make sure the salt has completely dissolved. Pour it inside your container and make sure you completely cover everything.
Step 6. Shake your jar a bit, to get some of the air bubbles out.
Put a lid on it, store it in the coolest, darkest place you have around. Do your best in not opening the jar for at least 1 MONTH.
Pickles thrive in cellars, but if you don’t have one in your house, keep an eye on them, they might be ready even faster. You can take a sneak peak by opening the lid let’s say after… 2 weeks if you place is hotter rather than cooler.
I hope you’ll give it try guys! The most difficult part of this canning process is to make sure you have all the ingredients at hand. Cheers!