Chipotle Pickled Cauliflower
Far from the ordinary pickle recipe, this chipotle pickled cauliflower is a unique one! Made with a bit of spice with some added adobo sauce and peppers, the cauliflower takes on a slightly sweet, crisp, and spice-filled flavor palate. This recipe takes a small amount of time to put together and in a few days, there are pickles to be had!
Servings: 30 servings
Ingredients
- 1 ½ cups apple cider vinegar
- 1 cup distilled white vinegar
- 1 cup water
- 1 tbsp kosher salt
- 2 chipotle peppers packed in adobo sauce
- 2-3 tsp adobo sauce depending on spice level
- 3 tbsp granulated sugar
- ½ tsp coriander seed
- ½ tsp mustard seed
- ½ tsp peppercorns
- ½ tsp smoked paprika
- 1 head cauliflower
Instructions
- Combine all ingredients (not including cauliflower) in a small kettle. Bring to a simmer on the stove and stir until sugar and salt are dissolved.1 ½ cups apple cider vinegar, 1 cup distilled white vinegar, 1 cup water, 1 tbsp kosher salt, 2 chipotle peppers, 3 tbsp granulated sugar, ½ tsp coriander seed, ½ tsp mustard seed, ½ tsp peppercorns, ½ tsp smoked paprika, 1 head cauliflower, 2-3 tsp adobo sauce
- While pickling liquid is coming to a boil, clean and prepare cauliflower. Remove leaves and core and break or cut the heads into smaller bite-size pieces. Place in a strainer and wash thoroughly. Place prepared cauliflower in ½ gallon sterilized jar (or any heat and refrigerator safe nonreactive container).1 head cauliflower
- Pour boiling liquid over and let cool to room temperature. Cover tightly with lid and place in the refrigerator. Allow to pickle for at least 2-3 days.
Video
Nutrition
Serving: 1serving | Calories: 18kcal