Hungarian Pickled Cauliflower

This hot pickled cauliflower deserves space on your next charcuterie board. It’s deliciously spiced with a chile pepper kick that's like no other!

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 24 Calories

Ingredients

• 4 cups water
• 3 bay leaves
• 4 cups distilled white vinegar
• 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

Recipe Instructions

Step 1

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Step 2

Inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes.

Step 3

Meanwhile, combine vinegar, water, and salt in a pot over medium heat; bring to a simmer.

Step 4

Pack each sterilized jar with equal amounts of cauliflower, chile peppers, garlic, mustard seed, peppercorns, coriander seeds, dill seeds, allspice berries, red pepper flakes, and bay leaves. Pour vinegar mixture into 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 with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Step 5

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.