Tarragon Cauliflower Pickles
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
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
