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Quick Pickled Cauliflower & Cucumber

Pickled vegetables make me happy – and it’s fun and easy to make your own. I occasionally can them to extend their shelf life when I am in “project mode” and love to give them as a gift, but the quick pickle (shown here) is more often my go-to pickle technique.

These colorful mini cauliflowers screamed to be pickled but you can use any hardly vegetable you fancy. Fermented vegetables are also great for your health – they break down fat and have tons of probiotics that are good for the gut.



1 head of cauliflower, cut into bite sized pieces

1 medium to large cucumber, sliced 1/2” thick diagonally

2-3 sprigs of dill

3 teaspoons Kosher salt

1/2 teaspoon coriander seed

1/2 teaspoon mustard seed

1/2 teaspoon peppercorns

1/2 cup of white vinegar

4 cups water



  1. Bring water to a boil with coriander seeds, mustard seeds, peppercorns, white vinegar, and salt. Take off heat.
  2. Add sprigs of dill, garlic and vegetables to a 1-quart Ball jar making sure they’re tightly stuffed in. Pour brine over vegetables, let cool, cover, and refrigerate.


Satisfy your senses,
Amanda (follow me on Twitter!)

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