A crunchy, flavorful homemade pickle that pairs perfectly with many dishes. It’s simple to prepare and adds a tangy, spicy kick to your meals.
⏱️ Cooking Time
60 minutes
🍽️ Serves
3 people
🥗 Ingredients
1 medium cauliflower (cut into florets)
4 cups boiling water (for soaking)
4 cups boiled and cooled water (for brine, or as needed)
½ cup white vinegar
4 tablespoons salt
1 tablespoon sugar
4 garlic cloves (peeled, whole)
Red chili peppers (to taste)
2 bay leaves
1 teaspoon black peppercorns
👩🍳 Instructions
Bring a pot of water to a boil, then turn off the heat.
Add the cauliflower florets to the hot water and let them sit for 2 minutes only.
Drain well and allow the cauliflower to cool completely.
In a separate bowl, mix the cooled boiled water with vinegar, salt, and sugar. Stir until fully dissolved.
Place the cauliflower in a clean glass jar. Add garlic, chili peppers, bay leaves, and black peppercorns.
Pour the brine over the cauliflower until fully covered.
Seal the jar tightly and leave it in a warm place for 3–5 days to ferment.
Transfer to the refrigerator and serve when ready.
💡 Tips
The longer it sits, the stronger the flavor becomes.
Adjust chili كمية (amount) depending on how spicy you like it.
Always use clean, dry jars to keep the pickle fresh longer.
Enjoy your homemade crunchy, tangy pickled cauliflower! 🥒✨
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