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Pickled CAULILINI® baby cauliflower with Lemon and Bay

Servings
4
Calories
25
Prep Time
35 minutes
Total Time
12 hours
Skill Level
Medium

Ingredients

  • 1 (10 ounce) bag Mann’s CAULILINI® baby cauliflower
  • ½ cup apple cider vinegar
  • ½ cup water
  • 1 teaspoons sea salt
  • Peel of one lemon, sliced into strips
  • 2 large garlic cloves, sliced
  • ⅛ teaspoon peppercorns
  • ½ teaspoon mustard seeds
  • 2 bay leaves

The Method

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® baby cauliflower to the pot. Stir until the brine returns to a boil and remove from heat.

Using tongs, pack CAULILINI® baby cauliflower into the prepared jar and top with brine.

Place 2-3 slices of lemon strips on top of the CAULILINI® baby cauliflower and put a lid on the jar.

Let pickled CAULILINI® baby cauliflower sit out on counter until cool. Once they’ve reached room temperature, refrigerate jar.

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

Nutrition Facts
Serving Size: 141g l Servings: 4
Amount Per Serving
Calories 25 | Total Fat 0g (sat fat 0g trans 0g) l Cholesterol 0mg l Sodium 600mg l Total Carbohydrate 5g | Dietary Fiber 2g l Sugars 2g (Includes 0g Added Sugars) l Protein 1g l Vitamin D 0% l Calcium 2% l Iron 6% | Potassium 4%
Pickled Caulilini baby cauliflower
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