There are many methods used to pickle vegetables. To pickle cauliflower using a refrigerator method, pour a boiling vinegar brine solution over cauliflower, seasonings and herbs in a jar, seal the jar and refrigerate.
- Gather your ingredients
To make pickled cauliflower, you need two clear 1-quart jars, a medium saucepan, cauliflower, fresh dill, 1 teaspoon each of celery seed, coriander seed, mustard seed and peppercorns, 2 tablespoons kosher salt, 10 cloves of peeled garlic, 2 cups white vinegar and 4 cups water.
- Prepare the pickling brine
Bring 4 cups of water to a boil in a medium saucepan. Reduce heat so mixture simmers. Add garlic cloves, and cook for five minutes. Add salt and vinegar. Increase heat, and return the contents to a boil. As the contents boil, stir the mixture until the salt dissolves. Remove the pan from heat.
- Pack the jars
Place a few sprigs of fresh dill in each of the two 1-quart jars. Divide the peppercorns and the mustard, coriander and celery seeds between the two jars. Place five cloves of garlic from the brine into each jar. Tightly pack the jars with cauliflower.
- Pour brine into the jars, and finish the pickles
Return the brine solution in the pan to a boil. Pour the boiling solution into the jars you previously packed. Let the jars cool completely, cover the jars tightly and refrigerate. For the best pickles, let sit for a few days. The pickles will last refrigerated for about three months.