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
The Method
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%
