This pickled cauliflower recipe is not sweet. There are only 2 teaspoons of sugar in the entire half gallon jar which is just enough to balance the tanginess of the vinegar without making the cauliflower taste sweet at all. The overall flavor is tangy and savory with hints of garlic, dill, and warm spices. If you are looking for a sweet pickled cauliflower you would need to significantly increase the sugar in the brine.

This pickled cauliflower will keep in a sealed jar in the refrigerator for up to four weeks. The flavor gets better and more developed the longer it sits in the brine so do not be afraid to let it go a couple of weeks. Always use a clean utensil when reaching into the jar to keep the brine fresh and uncontaminated.

Yes! The cauliflower is ready to eat after just 24 hours in the refrigerator. At that point it will have a mild pickle flavor with a very satisfying crunch. If you can wait a few extra days the flavor will deepen significantly and the cauliflower will have a much more robust tangy and garlicky flavor. I personally like to wait at least two to three days before opening the jar for the best results.

Absolutely! This vinegar brine works beautifully with other vegetables too. Try adding sliced carrots along with the cauliflower for a colorful and flavorful combination. Sliced jalapeños, green beans, sliced bell peppers, and radishes all pickle wonderfully in this same brine. You can even do a mix of several vegetables in the same jar for a fun and colorful refrigerator pickle medley.

Yes and it is delicious! Simply add 1 teaspoon of red pepper flakes to the jar along with the other spices before pouring the brine over the cauliflower. The heat level is mild to medium with one teaspoon so add more if you like a bigger kick. You can also add sliced fresh jalapeños or dried chili peppers to the jar for a different kind of heat.

Yes! This recipe can easily be cut in half to make a 2 quart jar instead of a half gallon. Simply halve all of the ingredients including the brine and follow the recipe exactly as written. A smaller batch is a great option if you are trying pickled cauliflower for the first time or if you only have half a head of cauliflower to use up.

Yes, starting with a clean sterilized jar is important for food safety and for keeping your pickled cauliflower fresh as long as possible. The easiest way to do this is to run your jar through the dishwasher on the hot dry cycle right before using it. You can also wash it thoroughly with hot soapy water and let it air dry completely. Since these are refrigerator pickles and not shelf stable canned pickles the sterilization does not need to be as rigorous as traditional canning but a clean jar always makes a difference.

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.

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.

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.