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–+ servings

Pickled Cauliflower and Beets

Amy Kritzer
An easy pickling recipe with the addition of beets to make everything bright pink! Get crazy with whatever spices you like!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Jewish
Servings 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
  • 1/2 cup white vinegar
  • 1/8 cup salt or less if you want less salty veggies
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dill seeds optional
  • 1/4 teaspoon allspice berries optional
  • 1/4 teaspoon black peppercorns optional

Instructions
 

  • First, pack the chopped vegetables tightly in a mason jar or two.
  • Bring the water to a boil, then add vinegar, salt, pepper and other spices and mix well until salt dissolves. Pour over the vegetables.
  • Let cool completely. Close jar(s) tightly and store in a cool dark place for a day (for crisper pickles) or two.
  • Eat up!
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