Levantine Pickled Cauliflower Recipe
Levantine Pickled Cauliflower is a tangy, flavorful fermented vegetable dish from the Levant region, featuring fresh cauliflower florets preserved in a vibrant pink pickling brine made with vinegar, salt, sugar, garlic, and beetroot. This quick refrigerator pickle enhances the cauliflower with a crisp texture and a balance of sour and sweet flavors, perfect as a versatile condiment or side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4-5 days (refrigeration time for pickling)
- Yield: About 1 quart (1 jar) 1x
- Category: Pickling
- Method: No-Cook
- Cuisine: Levantine
- Diet: Vegetarian
Ingredients
Scale
Pickling Brine
- 1 cup Hot water
- 1 cup Distilled white vinegar
- 1 tbsp Kosher salt, pickling salt, or sea salt
- 1 tbsp White sugar
Vegetables
- 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
Instructions
- Prepare the pickling solution: In a large measuring cup, combine the hot water, distilled white vinegar, kosher salt, and white sugar. Whisk vigorously until the salt and sugar are fully dissolved, aided by the warmth of the water.
- Pack the jars: Into a clean glass mason jar, place the peeled garlic cloves and beetroot slices. Then tightly pack in the cauliflower florets, ensuring the vegetables are snugly pressed but not crushed.
- Add the brine: Pour the prepared pickling solution carefully over the packed vegetables, making sure the brine fully covers them with about a ¼ inch headspace at the top. Tap the jar lightly to remove any trapped air bubbles. Seal the jar with a tight-fitting lid.
- Pickle in refrigerator: Place the sealed jar in the refrigerator and allow it to pickle for 4-5 days. During this time, the brine will turn a vibrant pink as the beetroot color infuses into the vegetables. Once pickled, enjoy as a tart and crunchy side or condiment.
Notes
- You can adjust the sugar quantity to taste or omit it for a less sweet pickle.
- Use kosher or pickling salt to avoid additives that cloud the brine.
- The beetroot not only flavors but also naturally colors the brine a vivid pink.
- Ensure the vegetables are fully submerged in the brine to prevent spoilage.
- This is a refrigerator pickle and should be stored chilled for best quality.
Keywords: Levantine pickled cauliflower, pickled vegetables, refrigerator pickles, cauliflower pickle, fermented vegetables, beetroot pickle, Middle Eastern pickles
Find it online: https://dinewithlily.com/levantine-pickled-cauliflower-recipe/
