Pickled Cauliflower Canning Recipe
This pickled cauliflower canning recipe gives a whole new meaning to pickles! I have recently learned you can pickle so many different kinds of vegetables. Cauliflower is one of the greatest vegetable you can pickle. It turns out so tasty and still quite crisp and crunchy!
Pickled cauliflower are a great addition to any appetizer spread or relish tray, and can be served with basically anything.
Pickled cauliflower also go great added to salads and add crunchy flavor to lots of dishes, plus great just as a snack. To add color try pickling purple cauliflower.
Ingredients for Pickled Cauliflower Canning Recipe
- 8 Cups Chopped Cauliflower
- 2 cups Diced Red Bell peppers
- 3 cups White Vinegar
- 3 cups Water
- 1 1/2 Tbsp Canning Salt
- 2 Tbsp Pickling Spice
- Optional are to use own spices, such as dill, dill seed, oregano, coriander seeds, yellow mustard seeds, fennel seeds, celery seed, red pepper flakes, black peppercorns, bay leaf, cloves of garlic.
- Option also to use no spices.
- Note: This recipe is for 5 pints.
Detailed Steps for Pickled Cauliflower Canning Recipe
The first step is to chop the cauliflower and dice the red pepper. You can chop the cauliflower florets into large or small florets. I tried to make mine bite-sized florets.
Put the vegetables in a large bowl and add 1/4 cup of pickling salt over the vegetables.
Pour enough water over the vegetables to cover them. Then soak the vegetables for 6 hours to overnight. Soaking the vegetables in salty water keeps them more crispy plus draws out excess water from the vegetables which would otherwise dilute the vinegar brine.
After soaking, rinse the vegetables thoroughly.
Add spices to the canning jars, then add the cauliflower and peppers using a canning funnel.
Mix equal parts vinegar and water to make the brine. A rough rule of thumb for this recipe is that the amount of brine per jar is about half the total volume of the jar. I was canning 5 pints, so that would be 2.5 pints of brine 5 cups. I used 3 cups of water and 3 cups of vinegar. Add 1 1/2 Tbsp of canning salt to the brine. Heat the pickling brine to boiling and then add the hot pickling liquid to the mason jars.
Fill the jars with hot pickling solution, leaving 1 inch head space. Remove air bubbles, wipe the rims and add the lids.
Add the filled hot jars to the boiling water bath with a jar lifter.
Process jars at a full rolling boil for 15 minutes for quart jars and 10 minutes for pint jars.
I use the Ball electric water bath canner for water bath canning and love it.
Remove the hot jars from the boiling water bath with a jar lifter and place jars on a dish towel on the counter. Do not disturb for 24 hours.
Enjoy
This is a great recipe for canning fresh cauliflower! You can use it in a lot of different ways and can can it with different spice level and seasonings.
Home food preservation is such a great way to save on the grocery store and have shelf stable and healthy meals and other food ready to eat in your pantry.
For more of my home canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
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Pickled Cauliflower Canning Recipe
This pickled cauliflower canning recipe gives a whole new meaning to pickles! I have recently learned you can pickle so many different kinds of vegetables. Cauliflower is one of the greatest vegetable you can pickle. It turns out so tasty and still quite crisp and crunchy!
Ingredients
- 8 Cups Chopped Cauliflower
- 2 cups Diced Red Bell peppers
- 3 cups White Vinegar
- 3 cups Water
- 1 1/2 Tbsp Canning Salt
- 2 Tbsp Pickling Spice
- Optional are to use own spices, such as dill, dill seed, oregano, coriander seeds, yellow mustard seeds, fennel seeds, celery seed, red pepper flakes, black peppercorns, bay leaf, cloves of garlic.
- Option also to use no spices.
- Note: This recipe is for 5 pints.
Instructions
- Chop up the cauliflower into desired size and dice the red peppers.
- Add 1/4 cup canning salt to the vegetables in a large bowl. Add enough water to cover the veggies and soak for 6 hours to overnight. This helps keep the veggies crisp.
- Rinse the veggies well.
- Add the spices to the jars
- Add the vegetables using a canning funnel, leaving 1-inch headspace.
- Add the vinegar, water, and salt in a pan to make the pickling brine. Heat to boiling.
- Add the brine to the jars, filling to 1-inch headspace.
- Remove the air bubbles, wipe the rims and add the lids.
- Add the jars to a water bath canner and process at a roiling boil for 15 minutes for quarts, 10 minutes for pints.
- Remove the jars set them on a counter and leave them undisturbed for 24 hours.
