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Pickled Caulilini® with Lemon and Bay

Prep Time
1 hour
Total Time
13 hours
Skill Level


  • 2 pounds Caulilini® SweetStem® Cauliflower
  • 1 cup apple cider vinegar
  • 1 cup water
  • 2 teaspoons sea salt
  • peel of one lemon, sliced into strips
  • 3 large garlic cloves, sliced
  • ¼ teaspoon peppercorns
  • 1 teaspoon mustard seeds
  • 2 bay leave

The Method

Break Caulilini into florets.

In a large saucepan, combine apple cider vinegar, water and sea salt. Bring to a boil.

Place the lemon slices in the bottom of a quart jar and top with garlic clove slices, peppercorns, mustard seeds and bay leaves. Set aside.

When brine is boiling, add Caulilini to the pot. Stir until the brine returns to a boil and remove from heat.

Using tongs, pack Caulilini into the prepared jar and top with brine.

Place 2-3 slices of lemon strips on top of the Caulilini and put a lid on the jar.

Let pickled Caulilini sit out on counter until cool. Once they’ve reached room temperature, refrigerate jar.

Pickled Caulilini is ready to eat within 12 hours, though they will continue to deepen in flavor the longer the rest.

Nutrition Facts
Serving Size: 240g l Servings: 6
Amount Per Serving
Calories 50 | Total Fat 0g (sat fat 0g trans 0g) l Cholesterol 0mg l Sodium 810mg l Total Carbohydrate 10g | Dietary Fiber 5g l Sugars 4g (Includes 0g Added Sugars) l Protein 2g l Vitamin D 0% l Calcium 6% l Iron 15% | Potassium 8%

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