Okay, I have to admit that I started a love affair with pickled vegetables. I recently found this marinated cauliflower recipe and decided that I should try it.

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I love that with these pickling recipes, you don't need to use a boiling water pot. The vinegar keeps the vegetables and you can just keep them in the fridge until you're ready to eat them, no canning required! These will last a month or two in your refrigerator.

Marinated cauliflower recipe


2 1/2 tsp. White vinegar
2 c. l & # 39; water
1 C. pickling salt
2 tablespoons. sugar
1 bay leaf
2 tablespoons. red pepper flakes
1 C. Oregano
2 tablespoons. olive oil
1 cauliflower head
2 or 3 carrots
1 bell pepper (any color)
3 celery stalks
1 small onion

Place the vinegar, water, sugar, bay leaf and red pepper flakes in a large saucepan and bring to a boil.

While the brine is heating, cut the cauliflower and cut the carrots, peppers, celery and onion into small pieces.

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When the brine comes to a boil, add the chopped vegetables. Boil the vegetables for 3 minutes.