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.
Servings: 6
Calories: 24Kcal
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 (I am not a nutritionist. These are estimates only)
Serving: 1g | Calories: 24Kcal | Carbohydrates: 5g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Sodium: 31mg | Potassium: 287mg | Fiber: 2g | Sugar: 2g | Vitamin C: 46mg | Calcium: 21mg | Iron: 0.4mg