Pickled Cauliflower

Side Dish
10 min. + 24 hrs.
4 Servings
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Did you know you could pickle just about any vegetable? Try your hand at pickling at home with this beet, bay leaf and peppercorn pickled cauliflower.


  • 1 beet
  • 1 head cauliflower
  • 4 cloves garlic
  • 2 cups Heinz® white vinegar
  • 1 Tbsp. Giant Eagle sugar
  • ¼ cup Diamond Crystal® kosher salt
  • 1 Tbsp. McCormick® whole black peppercorns
  • 3 Market District bay leaves


  Prep Time: 5 min. + 24 hrs. • Cook Time: 5 min.

Grate the beet on a box grater. Remove the core from the cauliflower and break into small florets. Peel the garlic and smash with the back of a knife.

In a small pot combine the beets, vinegar, ½ cup of water, sugar, salt, peppercorns, bay leaves and garlic and in and bring to a boil. Pour over the cauliflower and let sit for 1-24 hours.

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