Pickled (marinated) cauliflower

pickle jar full of pieces of raw cauliflower

Pickled (marinated) cauliflower

An easy and cheap way to use and keep your extra cauliflower. Makes cauliflower taste delicious! The cauliflower is perfect as a side, garnish or a snack.

5 from 4 votes

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Course: Salad, Side Dish

Cuisine: American

Prep Time: 10

marinating time: 2

Total Time: 2 10

Servings:

Calories: 24Kcal

Author: Susan Moncrieff

Ingredients

▢ 1 jar pickle juice emptied of pickles but containing the original pickle brine (pickle juice). My family loves Clausen pickles.
▢ 1 medium cauliflower Use fresh cauliflower cut into small pieces. This process is not recommended for cauliflower already spoiling.

Instructions

Cut the cauliflower into small bite-sized pieces.
Place the cauliflower pieces into the pickle brine. Put as many in as you can so that the brine covers the most cauliflower.
Screw the lid on tight. I put the jar into the fridge, upside down the first day.
The second day I put it right-side up. By the third day, it's delicious and ready to eat. Perfect as a snack, a side, or a garnish.
This is not a processed canning system. The cauliflower is more like a marinated vegetable. Keep in the refrigerator and use within a couple of weeks.

Notes

This method does not process the jars, so this is not a long term storage process. The cauliflower in the brine should be eaten or disposed of after 2-3 weeks. I've kept it longer, but once the cauliflower loses its crispy texture, I toss it. If the cauliflower looks or tastes off, obviously you don't want to eat it - throw it out!

Nutrition Disclaimer

Nutrition information is an estimate only provided as a courtesy using an ingredient database. Garnish and optional ingredients are not included in the calculations.

Nutrition