Mediterranean Pickled Cauliflower

Name: Mediterranean Pickled Cauliflower
Prep time: 30 min
Cook time: 30 min
Yield: 1 Quart
Ingredients: 1 head cauliflower ((cut into florets)); 2 cloves garlic ((roughly chopped)); 2 tsp peppercorns; 2 bay leaves; 1 tsp dried basil; 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp chili flakes ((optional)); 2 slices lemon ((thin)); 4 cups filtered water; 2 Tbsp celtic sea salt ((fine)); 1 quart-sized mason jar ((or two pint sized jars))

Posted on June 21, 2016 by Danielle Johnson in Fermented

Serves

Level

Beginner

Ingredients

Ingreds.

Total

30min

Serves

Level

Beginner

Ingredients

Ingreds.

Total

30min

Why not add some Meditteranean flavor to your pickles? This delicious pickled cauliflower is full of all kinds of delicious vitamins and nutritious probiotics, and is a great light snack!

Ingredients

Pickles

1 head cauliflower (cut into florets)
2 cloves garlic (roughly chopped)
2 tsp peppercorns
2 bay leaves
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp chili flakes (optional)
2 slices lemon (thin)

Brine

4 cups filtered water
2 Tbsp celtic sea salt (fine)

Container

1 quart-sized mason jar (or two pint sized jars)

Servings: Quart

Units:

Directions

Prep

30 min

Total

30 min

Make the basic brine by combining 4 cups of purified water with 2 tablespoons of sea salt. Set aside.
Cut up the cauliflower into florets and place in the jar.
Add the spices, herbs, and lemon slices to the jar with the cauliflower.
Pour the brine into the jar until veggies are completely covered in brine. Make sure the brine is at room temperature.
Cover jar loosely with a lid so gas can escape while fermentation takes place. Set on your counter away from direct sunlight for 5-7 days. Stir the surface of the brine every few days or shake the jar up to prevent mold from forming on the surface.
After 4 or 5 days the brine will become cloudy. Taste a veggie to see if it’s ready. When you open the lid it should have a pleasant pickle/ sour smell. They should taste sour and be a little effervescent. If they are sour enough for you, store them in the refrigerator for the long term. Otherwise allow them to ferment a little longer.
Pickles will last several months in the refrigerator. If brine gets low due to evaporation make more basic brine and top the jar off.

Notes: how to tell if it's fermenting

The pickles will become duller in color.
The brine will become cloudy,
Small air pockets will form.
When you open a lid (if it was closed tight in the first place) gas will escape making a hiss sound.
It will take on a sour flavor.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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Chef: Danielle Johnson

Hi! I’m Danielle, fermented food lover and blogger. I’ve been making fermented foods for about four years. My adventures into fermented foods started with coconut water kefir and eventually I got into making fermented veggies such as sauerkraut and pickles.