Pickled Cauliflower and Beets
 
Prep time
Cook time
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An easy pickling recipe with the addition of beets to make everything bright pink! Get crazy with whatever spices you like!
Author:
Recipe type: Side Dish
Cuisine: Jewish
Serves: 4-6
Ingredients
  • 1 large head cauliflower, cut into florets
  • 1 large beet, peeled and sliced
  • 4 cloves garlic, peeled and cut in half
  • 3 cups water
  • ½ cup white vinegar
  • ⅛ cup salt (or less if you want less salty veggies)
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon dill seeds (optional)
  • ¼ teaspoon allspice berries (optional)
  • ¼ teaspoon black peppercorns (optional)
Instructions
  1. First, pack the chopped vegetables tightly in a mason jar or two.
  2. Bring the water to a boil, then add vinegar, salt, pepper and other spices and mix well until salt dissolves. Pour over the vegetables.
  3. Let cool completely. Close jar(s) tightly and store in a cool dark place for a day (for crisper pickles) or two.
  4. Eat up!
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/pickled-cauliflower-and-beets/