Name: Levantine Pickled Cauliflower Recipe
Prep time: 15 min
Total time: PT-492222H58M13S
Cuisine: Levantine
Ingredients: 1 cup Hot water; 1 cup Distilled white vinegar; 1 tbsp Kosher salt, pickling salt, or sea salt; 1 tbsp White sugar; 1-2 Cloves garlic, peeled; 1 lb Cauliflower, cleaned and cut into small bite-sized florets (about 1 small head or ½ a large head); 1 Small beetroot, peeled and cut into rings

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Introduction

Levantine Pickled Cauliflower is a tangy, crunchy delight that adds a burst of flavor to any meal. This simple pickled vegetable recipe brings a beautiful pink hue and a perfect balance of sour and sweet, perfect for snacking or as a side.

A clear glass jar with a silver lid is filled with bright red pickled cauliflower. The cauliflower pieces are chunky with some white parts visible inside the red liquid, creating contrast. The jar stands on a round light brown wooden board with a smooth texture, set against a white marbled surface with a soft gray and white background. The jar's glass surface shows reflections, and the red liquid inside appears thick and vibrant, almost covering the cauliflower pieces entirely. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Water (hot)
1 cup Distilled white vinegar
1 tbsp Kosher salt, pickling salt, or sea salt
1 tbsp White sugar (see note about using less)
1-2 Cloves of garlic (peeled)
1 lb Cauliflower (cleaned and cut into small bite-sized florets; about 1 small head or ½ a large head)
1 Small beetroot (peeled and cut into rings)

Instructions

Step 1: Prepare the pickling solution. In a large measuring cup, combine the hot water, vinegar, salt, and sugar. Whisk well until the salt and sugar dissolve completely. The warm liquid will help speed this up.
Step 2: Pack the jars. Into a clean glass mason jar, add the peeled garlic cloves and beetroot slices. Then pack the cauliflower florets tightly without crushing them.
Step 3: Add the brine. Pour the pickling solution carefully over the vegetables in the jar. Tap the jar gently to release any air bubbles. Ensure the brine covers the vegetables completely, leaving about ¼ inch of space from the top. Seal with a tight-fitting lid.
Step 4: Pickle in the refrigerator for 4 to 5 days. The brine will develop a vibrant pink color from the beetroot. Once ready, enjoy your tangy pickled cauliflower.

Tips & Variations

Use less sugar if you prefer a more tart pickle; adjust according to taste.
Add sliced chili peppers for a spicy kick.
Use different vinegar types like apple cider vinegar for a milder acidity.
Make sure cauliflower florets are tightly packed but not crushed to keep a crunchy texture.

Storage

Store the pickled cauliflower in the refrigerator in a sealed jar. It will keep well for up to 2 weeks. For best flavor and texture, consume within this period. Use a clean utensil each time to prevent contamination. Serve chilled or at room temperature.

How to Serve

A brown bowl filled with bright pink cauliflower florets, showing their textured and bumpy surfaces with white and light pink stems peeking through. The bowl sits on a light wooden board, while the background is a white marbled texture. The cauliflower pieces are piled closely together, emphasizing the contrast between the deep pink color and the bowl’s smooth matte finish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of cauliflower?

Yes, you can pickle other sturdy vegetables like carrots, cucumbers, or green beans using the same brine and method.

Do I need to sterilize the jars before pickling?

While sterilization is not strictly necessary for refrigerator pickles, using clean jars helps prevent spoilage. Wash jars and lids thoroughly with hot, soapy water before use.