Ingredients
- 1 medium cauliflower (cut into small florets)
- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic (sliced)
- 1 teaspoon salt
- 1 teaspoon sugar or keto sweetener (optional)
- ½ teaspoon black peppercorns
- ½ teaspoon mustard seeds
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon fresh dill (optional)
👩🍳 Step-by-Step Recipe
Step 1: Prepare the Cauliflower
Wash the cauliflower and cut it into small bite-sized florets.
Step 2: Prepare the Jar
Place the cauliflower florets into a clean glass jar along with garlic, peppercorns, mustard seeds, red pepper flakes, and dill.
Step 3: Make the Pickling Brine
In a small saucepan, combine vinegar, water, salt, and sugar (or keto sweetener). Heat until it starts to simmer and the salt dissolves.
Step 4: Pour the Brine
Carefully pour the hot brine over the cauliflower in the jar until the florets are completely covered.
Step 5: Cool and Seal
Let the jar cool to room temperature, then close the lid.
Step 6: Refrigerate
Place the jar in the refrigerator for at least 24 hours so the flavors develop.
Step 7: Serve
Enjoy the tangy pickled cauliflower as a keto snack, salad topping, or side dish. 🥦✨
