Tangy Pickled Dill Cauliflower Recipe
Crisp cauliflower florets pickled with garlic, dill, and spices — a tangy and refreshing side that’s perfect for serving with meals.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 Large Head Cauliflower, Cut Into Florets
- 4 Cloves Garlic, Smashed
- 1 Small Red Bell Pepper, Chopped
- 4 Sprigs Fresh Dill
- 2 tsp. Mustard Seeds
- 2 tsp. Black Peppercorns
- 2 cups White Distilled Vinegar
- 2 cups Water
- 1 tbsp. Kosher Salt
- 2 tsp. Truvia Sweetener
Preparation
Step 1
Place cauliflower florets, garlic, chopped red bell pepper, and fresh dill evenly into a large clean jar or container.
Step 2
In a medium saucepan, combine vinegar, water, mustard seeds, peppercorns, salt, and Truvia.
Step 3
Bring the mixture to a boil, then reduce heat and simmer for 2–3 minutes, stirring to dissolve the salt and sweetener.
Step 4
Carefully pour the hot brine over the cauliflower mixture in the jar, making sure all vegetables are fully submerged.
Step 5
Let the jar cool to room temperature uncovered, then seal with a lid and refrigerate for at least 24 hours to allow flavors to develop.
Step 6
Serve chilled as a zesty and crunchy side dish.
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