Lemon Pickled Cauliflower

Follow our step-by-step guide on how to make Lemon Pickled Cauliflower.

1. Step 1

   To start your canning adventure, set up your workspace by placing three pint jars on a rack inside a large pot filled with water.

2. Step 2

   Cover the pot and bring it to a lively boil, then lower the heat to keep the jars warm while you prepare the delicious brine.

3. Step 3

   In a separate saucepan, mix together distilled white vinegar, water, and pickling salt, and bring this mixture to a boil to create your flavorful brine.

4. Step 4

   Now, let’s get to the fun part! Carefully take one jar from the canning pot and add a slice of lemon to the bottom.

5. Step 5

   Next, sprinkle in one-third of the garlic, mustard seeds, and peppercorns.

6. Step 6

   Don’t forget to save the remaining lemon slices for later! Gently pack the cauliflower florets into the jar, making sure to leave about half an inch of space at the top.

7. Step 7

   Once your jar is filled, slowly pour the hot brine over the cauliflower, again leaving that all-important half-inch headspace.

8. Step 8

   To ensure there are no pesky air bubbles trapped inside, use a clean wooden chopstick to gently stir around the edges.

9. Step 9

   If you find extra space, feel free to add more vegetables and top it off with a slice of the reserved lemon.

10. Step 10

    Double-check the headspace and add more brine if needed.

11. Step 11

    Now, grab a clean cloth and wipe the rims of the jars to ensure a good seal.

12. Step 12

    Place the lids and bands on top, but remember not to tighten them too much.

13. Step 13

    Return the jars to the canning pot, cover it, and bring the water back to a rolling boil.

14. Step 14

    Let the jars process for ten minutes, filling your kitchen with the delightful aroma of pickling.

15. Step 15

    After the time is up, turn off the heat and carefully remove the pot lid.

16. Step 16

    Allow the jars to sit in the cooling water for five minutes; this helps create a perfect vacuum seal.

17. Step 17

    Once they’ve cooled a bit, gently transfer the jars to a folded kitchen towel or a wooden cutting board to cool completely.

18. Step 18

    After they’ve cooled down, check the seals—any jars that haven’t sealed properly should be refrigerated and enjoyed soon.

19. Step 19

    The sealed jars can be stored in a cool, dark place, where they’ll stay deliciously shelf-stable for at least a year.

20. Step 20

    Enjoy the satisfaction of your homemade pickled cauliflower, perfect for snacking or adding a zesty touch to your meals!.