Cauliflower doesn't dehydrate well, and it turns distastefully mushy if you pressure can it. Fortunately, it freezes and pickles wonderfully.
To freeze cauliflower, you do need to blanch it first. That extra step will only take a few minutes, and the improvement in texture when you finally get around to eating the cauliflower is well worth it.
I like to briefly blanch or steam cauliflower before pickling it, too. You still get plenty of crunch, but without the crumbly consistency that raw cauliflower can have. Try these 24-Hour Cauliflower Pickles or this Curried Cauliflower Pickle.
How to Freeze Other Vegetables
Photo: ŠLeda Meredith
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