Pickled Cauliflower and Beets
Prep time
Cook time
Total time
An easy pickling recipe with the addition of beets to make everything bright pink! Get crazy with whatever spices you like!
Recipe type: Side Dish
Cuisine: Jewish
Serves: 4-6
  • 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)
  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/