Hungarian Hot and Spicy Pickled Cauliflower

Hungarian Hot and Spicy Pickled Cauliflower

This spicy pickled cauliflower recipe with hot peppers is flavored with a pickling liquid of vinegar, dill, coriander, bay leaf, allspice, and garlic.

Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
15 Calories

Recipe Instructions

Step 1
Sterilize the jars and lids in boiling water for at least 5 minutes.
Step 2
Combine vinegar, water, and salt in a pot over medium heat; bring to a simmer.
Step 3
While vinegar mixture is simmering, pack each sterilized jar with 1/3 of the cauliflower, 1 hot pepper, 1/3 of the garlic, 1 teaspoon mustard seed, 1 teaspoon peppercorns, 1 teaspoon coriander seeds, 1 teaspoon dill seeds, 1 teaspoon allspice berries, 1/2 teaspoon red pepper flakes, and 1 bay leaf.
Step 4
Pour vinegar mixture into the jars, filling to within 1/2-inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw the rings on tightly.
Step 5
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for 10 minutes.
Step 6
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store the jars in a cool, dark area.
Hungarian Hot and Spicy Pickled Cauliflower
Hungarian Hot and Spicy Pickled Cauliflower
Hungarian Hot and Spicy Pickled Cauliflower

Ingredients

  • 4 cups water
  • 3 bay leaves
  • 4 cups distilled white vinegar
  • 3 1-quart canning jars with lids and rings
  • 1 head cauliflower, broken into florets
  • 1 tablespoon whole black peppercorns, divided
  • 3 cloves garlic, minced, divided
  • 3 hot chile peppers, sliced lengthwise
  • 1 tablespoon mustard seed, divided
  • 1 tablespoon coriander seeds, divided
  • 1 tablespoon dill seeds, divided
  • 1 tablespoon allspice berries, divided
  • 0.5 cup sea salt
  • 1.5 teaspoons red pepper flakes, divided

Categories

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