This recipe for easy refrigerator pickled cauliflower is a quick way to make the best crunchy snack without any canning. With cauliflower florets, dill and a vinegar brined you can make these pickled veggies. I used a half gallon jar to prepare this keto friendly snack in.

I love the ease of refrigerator pickled anything! You simply add your spices and vegetables to a jar and then pour the simple vinegar brine over top.

I also have a yummy recipe for Refrigerator Bread and Butter Pickles. If you are looking for ways to use summer veggies you might also like my Gluten Free Homemade Walnut Pesto, this Air Fryer Roasted Parmesan Broccoli or my Healthy Mexican Street Corn Salad.

Ingredients

• Half Gallon Jar
• Minced Garlic
• Mustard Seeds
• Celery Seeds
• Black Peppercorns
• Dried Dill
• Cauliflower
• Water
• White Vinegar
• Sea Salt
• Granulated Sugar

Instructions

Wash your jar in hot soapy water and dry or run through the dishwasher with the heat dry cycle to sanitize.

Add the minced garlic, mustard seeds, celery seeds, peppercorns and dill to the jar. Add the cauliflower florets to the jar.

In a 2-quart saucepan over medium high heat bring the water, vinegar, salt and sugar to a boil. Remove from heat and pour into jar over cauliflower mixture. If needed top the jar off with some water.

Let the mixture cool slightly and then set the lid on the jar, but don't tighten it down. Let the cauliflower cool to room temperature and then move to the refrigerator.

Refrigerate for at least 24 hours before serving. The pickled cauliflower gets better the longer it is left in the vinegar brine in the fridge.

Store in the refrigerator for up to 4 weeks.

Variations

• Spicy - add 1 teaspoon red pepper flakes to the jar
• Small Batch - cut this recipe in half to make a 2-quart jar
• With Carrots - use a medium sized head of cauliflower and 1 cup chopped carrots

Supplies

Storage

These easy refrigerator pickled cauliflower can be stored in an air tight jar in the fridge for up to four weeks. You can eat this recipe after 24 hours, but it gets better the longer it's in the fridge.

Easy Refrigerator Pickled Cauliflower

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• Author: Elaine VanVleck
• Total Time: 15 minutes
• Yield: half gallon
• Diet: Gluten Free

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Description

This recipe for easy refrigerator pickled cauliflower is a quick way to make the best crunchy snack without any canning. With cauliflower florets, dill and a vinegar brined you can make these pickled veggies. I used a half gallon jar to prepare this keto friendly snack in.

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Ingredients

Scale 1x2x3x

1 - Half Gallon Jar
2 Tbsp Minced Garlic
2 tsp Mustard Seeds
1 tsp Celery Seeds
2 tsp Black Peppercorns
2 tsp Dried Dill
1 large head Cauliflower, washed and cut into florets
3 cups Water
1 ½ cups White Vinegar
3 tsp Sea Salt
2 tsp Granulated Sugar

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Instructions

Wash your half gallon jar in hot soapy water and dry or run through the dishwasher with the heat dry cycle to sanitize.

Add the minced garlic, mustard seeds, celery seeds, peppercorns and dill to the jar. Add the cauliflower florets to the jar.

In a 2-quart saucepan over medium high heat bring the water, vinegar, salt and sugar to a boil. Remove from heat and pour into jar over cauliflower mixture. If needed top the jar off with some water.

Let the mixture cool slightly and then set the lid on the jar, but don't tighten it down. Let the cauliflower cool to room temperature and then move to the refrigerator.

Refrigerate for at least 24 hours before serving. The pickled cauliflower gets better the longer it is left in the vinegar brine in the fridge.

Store in the refrigerator for up to 4 weeks.

• Prep Time: 15 minutes
• Category: Snacks, Vegetables
• Method: Pickling
• Cuisine: Gluten Free

Keywords: easy, quick, best, keto, dill, jar, pickled veggies, brine, cauliflower florets, crunchy, no canning, vinegar, pickled refrigerator vegetables

This recipe for gluten free easy homemade garlic hummus makes the best snack! The recipe uses garbanzo beans (also known as chickpeas), olive oil, tahini and lemon juice. These ingredients give the hummus dip a creamy texture with a delicious flavor. I like to serve my homemade hummus with crackers and fresh veggies.

Do I need to peel the chickpeas for hummus?

I've made hummus both ways. I think when I do remove most of the chickpeas peel that the hummus is smoother. I don't think removing the skins changes the flavor at all.

When I do remove the skins I wait until after I've boiled the chickpeas. Most of the skins will fall off in the water and can be skimmed off the top. After draining the chickpeas I quickly pick out any large skins in the strainer and then move on to make the hummus.

Easy Homemade Garlic Hummus Supplies

Is it better to make hummus in a food processor or a blender?

Both will work, but I prefer using my food processor for making hummus. I think the hummus turns out smoother. I also think making the hummus is quicker in a food processor. But, if all you've got is a blender it will work. You may want to add the cold water sooner if you need more liquid for your blender to work.

What do you serve hummus with?

I like to serve hummus with fresh vegetables and with gluten free crackers. My favorite gluten free crackers are: Good Thins Rice Crackers, Nut-Thins Almond Crackers, Simple Mills Almond Flour Crackers and Crunchmaster Multi Grain Crackers.

Easy Homemade Garlic Hummus Ingredients

• Garbanzo Beans (chickpeas)
• Baking Soda
• Tahini
• Minced Garlic
• Sea Salt
• Ground Cumin
• Paprika
• Olive Oil
• Lemon Juice
• Cold Water

If you like this recipe you might also enjoy:

Gluten Free Caramelized Onion Dip
Gluten Free Homemade Ranch Dip
Gluten Free Scotch Eggs with Honey Mustard Sauce
Gluten Free Cheesy Pinto Beans
Gluten Free Burger Sauce

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

Gluten Free Easy Homemade Garlic Hummus

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Elaine VanVleck
• Total Time: 21 minutes
• Yield: 12 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This recipe for gluten free easy homemade garlic hummus makes the best snack! The recipe uses garbanzo beans (also known as chickpeas), olive oil, tahini and lemon juice. These ingredients give the hummus dip a creamy texture with a delicious flavor. I like to serve my homemade hummus with crackers and fresh veggies.

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Ingredients

Scale 1x2x3x

15.5 ounce can Garbanzo Beans (chickpeas)
½ tsp. Baking Soda
½ cup Tahini
2 Tbsp. Minced Garlic
1 tsp. Sea Salt
½ tsp. Ground Cumin
¼ tsp. Paprika, plus more for garnish
3 Tbsp. Olive Oil, plus more for garnish
2 Tbsp. Lemon Juice
¼ cup Cold Water

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Instructions

Drain and rinse the canned chickpeas.

In a 2-quart saucepan bring 4 cups of water to a boil. Add the chickpeas and boil for 6-8 minutes until soft. If skins are floating strain those off. Drain the chickpeas and pick out any large skins.

In a food processor or blender add the chickpeas, tahini, garlic, salt, cumin, paprika, olive oil and lemon juice. Blend until smooth stopping to scrape down the sides as needed between blending.

Add 2 tablespoons of cold water and blend. If the hummus is too thick add another 2 tablespoons of cold water and blend until incorporated.

Serve topped with a drizzle of olive oil and paprika sprinkled on top.

• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Category: Dips, Snacks
• Method: Blending
• Cuisine: Gluten Free

Keywords: lemon, best, snacks, with tahini, garbanzo, chickpeas, olive oil, hummus dip, chickpea hummus, easy, garlic