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Epicurious

Tarragon Cauliflower Pickles

Image may contain Plant Flower Petal Blossom Food and Jar
Eva Kolenko

Cutting the cauliflower into florets means the brine will absorb faster.

Recipe information

  • Yield

    Makes 1 quart

Ingredients

1 pound cauliflower, any color, separated into small florets with some stalk still attached
4 large sprigs tarragon
1 cup distilled white vinegar
2 tablespoons kosher salt
2 teaspoons sugar
2 teaspoons black peppercorns

Special Equipment:

One 1-qt. canning jar or two 1-pint jars with lids

Preparation

  1. Step 1

    Place cauliflower and tarragon in jar. Bring vinegar, salt, sugar, peppercorns, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour hot brine into jar, cover, and chill.

    Step 2

    Do Ahead: Cauliflower can be pickled 2 months ahead. Keep chilled.

Nutrition Per Serving

For 16 servings (about 1/4 cup each): Calories (kcal) 10 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 2 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 1 Sodium (mg) 730
TagsPickleCondimentCauliflowerVegetableTarragonHerbs & SpicesEasySnackSideDairy FreeGluten FreeNut FreeVeganVegetarianKetoHealthyishPickle & PreserveBon Appétit
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