If you are looking to add more veggies to your plate, quick-pickled is a fun, easy method for preparing a big pile of veggies to enjoy all week long. Honestly, you can quick-pickle a wide variety of vegetables, but here I’m going to show you how I like to pickle a head of cauliflower.
It’s helpful to have an actual canning jar (that can tolerate high temp liquids) on hand like these 1.5 liter Weck jars and these easy, no-fuss lids so that you can pour the heated liquid directly into the jar, and store it in the fridge easily. No problem, though if you don’t have that. You can also use any pot you have on hand, and simply let the mixture cool before you pour it into your dish/jar of choice for storage.
Here are a couple of ways to enjoy this sweet, tangy, and crunchy side dish:
- added to a pasta salad, like the one pictured below (an easy way to add plenty of tangy, acidic zip to your pasta salad AND boost the veggie content for a more balanced, fiber-rich pasta salad)
- as a side to just about any meal – this one works with breakfast, lunch, or dinner!
make it your own
In my version of quick-pickled cauliflower, I’ve added flavor with the addition of mustard seeds and black peppercorns. Feel free to experiment with other spices if you like (ground or whole)! You could also add fresh herbs, dried herbs, garlic, or peeled and sliced fresh giner.