To pickle broccoli and cauliflower, chop and separate the large heads into smaller pieces, then pack them in a jar with a blend of vinegar and spices. Be sure to allow the vegetables to soak in this mixture for several weeks to become fully pickled.Continue Reading
Get together everything that you need to prepare the jars of pickled broccoli and cauliflower. This process requires several canning or mason jars, a saucepan, white wine vinegar, pickling spice, and broccoli and cauliflower. The number of jars and amount of vinegar required depends on the amount of broccoli and cauliflower that you are pickling.
Wash and chop the broccoli and cauliflower into small, bite-size pieces using a large knife. Discard the larger chunks of stems, and pack the remaining florets tightly into the canning or mason jars. The jars should be completely full. You can also add fresh herbs or hot peppers at this stage for flavor, if you wish.
Mix the white wine vinegar with equal parts water to make enough total liquid to fill all of your jars of broccoli and cauliflower. Heat this mixture in the saucepan, and stir in the pickling spice until dissolved.
Pour the vinegar, water and pickling spice mix into the prepared jars of broccoli and cauliflower. Seal the jars, and place them in the refrigerator for at least one week or until the broccoli and cauliflower have absorbed the vinegar mixture and softened slightly.