Pickled Broccoli and Cauliflower Canning Recipe

Pickling has a long tradition in food preservation, and broccoli and cauliflower are excellent vegetables to pickle for their crunchy texture and ability to absorb flavors. This pickling recipe combines spices, herbs, and a balanced brine to enhance the natural flavors of these nutritious vegetables. Whether enjoyed as a snack, added to salads, or served as a tangy side, pickled broccoli and cauliflower are a delicious way to add zest to meals while preserving fresh produce.

A Brief History of Broccoli, Cauliflower, and Romanesco

Broccoli and cauliflower have long been staple vegetables in European cuisine, with origins traced to the Mediterranean. They are both members of the Brassica family, known for their nutritional benefits, including high levels of vitamins C and K. Romanesco, a vibrant cousin to these vegetables, boasts a stunning fractal appearance and provides a slightly nuttier flavor, making it an exciting addition to pickling mixes.

The Art of Pickling and the Importance of Brine Ratios

Pickling is an ancient preservation technique that uses a vinegar-based brine to prevent spoilage while imparting a unique tangy flavor. The key to successful pickling lies in maintaining the right brine ratio: typically, a mixture of vinegar, water, and salt. For this recipe, we use a 1:1 ratio of vinegar to water to achieve the perfect balance of acidity for both flavor and safety.

Pickled Broccoli and Cauliflower

Pickled broccoli and cauliflower are versatile additions to various meals. Enjoy them as a crunchy, tangy snack straight from the jar, or add them to salads, sandwiches, or charcuterie boards for extra flavor. They’re also a great side dish for grilled meats or an accompaniment to cheese platters. For a quick appetizer, toss them with olives, sun-dried tomatoes, and fresh herbs.

Makes approx. 4 pints or 8 half-pints

Ingredients

• 1 lb. broccoli florets
• 1 lb. cauliflower florets
• 3 cups white vinegar
• 3 cups water
• 2 T salt
• 1 T sugar
• 4 cloves garlic, peeled
• 2 T mustard seeds
• 1 T black peppercorns
• 1 tsp. red pepper flakes (optional, for a hint of heat)
• Fresh dill sprigs or other favorite herbs for added flavor

Instructions

1. Wash broccoli and cauliflower thoroughly. Cut them into bite-sized florets for even pickling. Set aside.
2. In a stockpot, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve, then reduce heat to a simmer.
3. Place one garlic clove, ½ tablespoon mustard seeds, ¼ tablespoon peppercorns, and a sprig of dill in each jar. Pack the jars tightly with broccoli and cauliflower florets. If using half-pint jars, add a half garlic clove, 1/4 tablespoon mustard seeds, 4 peppercorns, and a sprig of dill in each jar.
4. Pour the hot brine over the vegetables, leaving a ½-inch headspace at the top of each jar. Gently tap the jar on a cutting board to release any trapped air bubbles.
5. Wipe the rims of the jars with a wash cloth dipped in vinegar, Place the lids and rings on each jar and hand tighten.
6. Process in a water bath canner for 10 minutes for both pints and half-pints. Adjust processing time for altitude if needed.
7. After processing, allow jars to cool on a towel-lined counter. Check for seals, label jars, and store in a cool, dark place for up to one year.

Ingredient Tip: Feel free to include or substitute Romanesco in this recipe. Just be sure the brine ratio is adhered to not matter which crucifer you choose to pickle.

Pickling is a fantastic way to extend the life of fresh vegetables, and this broccoli and cauliflower recipe is both flavorful and simple to prepare. With minimal ingredients and a few easy steps, you can create jars of tangy, crunchy pickled vegetables to enjoy all year. Not only are they tasty, but they also add a nutritious and colorful element to meals, making them a delightful addition to any pantry.

Happy Canning!
xo
Diane, The Canning Diva®
www.canningdiva.com

Pickled Broccoli and Cauliflower Canning Recipe

Recipe by The Canning Diva

4.5 from 2 votes

Servings

4

servings

Prep time

30

minutes

Pickled broccoli and cauliflower are versatile additions to various meals. Enjoy them as a crunchy, tangy snack straight from the jar, or add them to salads, sandwiches, or charcuterie boards for extra flavor. They’re also a great side dish for grilled meats or an accompaniment to cheese platters. For a quick appetizer, toss them with olives, sun-dried tomatoes, and fresh herbs.

Ingredients

US Metric

• 1 lb. 1 broccoli florets

• 1 lb. 1 cauliflower florets

• 3 cups 3 white vinegar

• 3 cups 3 water

• 2 T 2 salt

• 1 T 1 sugar

• 4 cloves 4 garlic, peeled

• 2 T 2 mustard seeds

• 1 T 1 black peppercorns

• 1 tsp. 1 red pepper flakes (optional, for a hint of heat)

• Fresh dill sprigs or other favorite herbs for added flavor

Instructions

• Wash broccoli and cauliflower thoroughly. Cut them into bite-sized florets for even pickling. Set aside.
• In a stockpot, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve, then reduce heat to a simmer.
• Place one garlic clove, ½ tablespoon mustard seeds, ¼ tablespoon peppercorns, and a sprig of dill in each jar. Pack the jars tightly with broccoli and cauliflower florets. If using half-pint jars, add a half garlic clove, 1/4 tablespoon mustard seeds, 4 peppercorns, and a sprig of dill in each jar.
• Pour the hot brine over the vegetables, leaving a ½-inch headspace at the top of each jar. Gently tap the jar on a cutting board to release any trapped air bubbles.
• Wipe the rims of the jars with a wash cloth dipped in vinegar, Place the lids and rings on each jar and hand tighten.
• Process in a water bath canner for 10 minutes for both pints and half-pints. Adjust processing time for altitude if needed.
• After processing, allow jars to cool on a towel-lined counter. Check for seals, label jars, and store in a cool, dark place for up to one year.

Notes

• Ingredient Tip: Feel free to include or substitute Romanesco in this recipe. Just be sure the brine ratio is adhered to not matter which crucifer you choose to pickle.

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