Pickled CAULILINI® baby cauliflower with Lemon and Bay

Ingredients

• 2 pounds CAULILINI® baby cauliflower
• 1 cup apple cider vinegar
• 1 cup water
• 2 teaspoons sea salt
• peel of one lemon, sliced into strips
• 3 large garlic cloves, sliced
• ¼ teaspoon peppercorns
• 1 teaspoon mustard seeds
• 2 bay leave

The Method

Break CAULILINI® baby cauliflower into florets.

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: 240g l Servings: 6
Amount Per Serving
Calories 50 | Total Fat 0g (sat fat 0g trans 0g) l Cholesterol 0mg l Sodium 810mg l Total Carbohydrate 10g | Dietary Fiber 5g l Sugars 4g (Includes 0g Added Sugars) l Protein 2g l Vitamin D 0% l Calcium 6% l Iron 15% | Potassium 8%