Pickled Cauliflower and Green Beans

You will need a 1-quart canning jar and two half-pint (8 oz.) canning jars, jars and lids rinsed with boiling water.


4-5 sprigs fresh dill

1 tsp. celery seeds

1 tsp. mustard seeds

1 tsp. coriander seeds

¼ tsp. crushed red pepper flakes, plus more to taste

1 small to medium head cauliflower, rinsed, trimmed, cored and separated into florets

About 12 oz. fresh green beans, rinsed, stems removed and beans trimmed to fit height of pint-size canning jars

4 cups water

2 cups white vinegar

2 tbsp. coarse kosher salt

6 small, or 3 large garlic cloves, peeled and halved


Divide dill sprigs, celery seeds, mustard seeds, coriander seeds and crushed red pepper flakes among jars (more sprigs and spices in larger jar).

Pack green beans into pint-size jars; set aside.

Pack cauliflower florets into quart jar; set aside.

To prepare brine, combine water, vinegar, salt and garlic cloves in a medium, nonaluminum pan. Bring mixture to a boil, stirring occasionally to help dissolve salt. Continue to boil for another minute.

Remove garlic cloves and discard. Using a funnel, carefully fill each vegetable-filled jar with pickling brine. Be sure that all vegetables are immersed.

Screw lids onto jars and let them sit on countertop until the contents reach room temperature. Refrigerate.

Enjoy pickled vegetables for up to two months.