Pickled Cauliflower Or Brussel Sprouts

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Servings: 9 Difficulty: Intermediate
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Bright, tangy preserved vegetables perfect for pantry storage or immediate snacking
Pickled Cauliflower or Brussel Sprouts recipe image
Pickled Cauliflower or Brussel Sprouts recipe image
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Pickled Cauliflower Or Brussel Sprouts

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 9 Calories: 180.0

Description

These pickled cauliflower florets or Brussels sprouts offer a crisp, tangy crunch that elevates any meal. The brine combines the sharp acidity of white vinegar with the sweetness of sugar, balanced by earthy mustard and celery seeds and a hint of turmeric for color and warmth. Thinly sliced onions and diced red peppers add layers of savory depth and vibrant texture. This recipe is ideal for preserving the harvest or creating a quick, flavorful side dish for sandwiches, salads, or charcuterie boards. The vegetables retain their vibrant color and firm texture, making them a satisfying vegan snack or accompaniment. Whether you choose the mild sweetness of cauliflower or the nutty profile of Brussels sprouts, these pickles bring a refreshing, homemade quality to your table. Perfect for gifting or enjoying throughout the year, they require minimal effort for maximum flavor impact.

Ingredients

Directions

  1. Wash cauliflower florets or Brussels sprouts, removing stems and blemished outer leaves.
  2. Boil vegetables in salted water (4 tsp canning salt per gallon) for 3 minutes if using cauliflower, or 4 minutes if using Brussels sprouts.
  3. Drain vegetables and cool completely.
  4. Combine 4 cups white vinegar, 2 cups sugar, 1 cup thinly sliced onions, 2 tablespoons diced sweet red peppers, 1 tablespoon mustard seed, 1 tablespoon celery seed, 1 teaspoon turmeric, and 1 teaspoon hot red pepper flakes in a large saucepan.
  5. Bring the brine mixture to a boil and simmer for 5 minutes.
  6. Distribute the cooked onions and diced peppers evenly among sterilized jars.
  7. Pack the cooled vegetables into the jars, leaving 1/2-inch headspace.
  8. Pour the hot pickling solution over the vegetables, maintaining 1/2-inch headspace.
  9. Adjust lids and process in a boiling-water canner: 10 minutes at 0-1,000 ft altitude, 15 minutes at 1,001-6,000 ft, or 20 minutes above 6,000 ft.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 180.0kcal
% Daily Value *
Total Fat 2.2g4%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 216.0mg9%
Total Carbohydrate 36.0g12%
Dietary Fiber 14.4g58%
Sugars 13.7g
Protein 13.7g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use 12 cups of either cauliflower florets or Brussels sprouts, not a mix, for consistent processing times.

Adjust sugar quantity to taste if you prefer a less sweet pickle.

Ensure jars are properly sterilized before use to prevent spoilage.

Allow pickles to cure for at least one week before eating for best flavor development.

Store processed jars in a cool, dark place. Once opened, refrigerate and consume within a few weeks.

Keywords: pickled, cauliflower, brussels sprouts, preserved, vegetables, vinegar, canning, pickling, onions, peppers, mustard seed, celery seed, turmeric, vegan, snack, side dish, pantry, homemade, crisp, tangy
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