Servings: 4

Weight Watcher Smart Points: 0

Preparation Time: 10 Minutes

Cooking Time: 5 Minutes

Ready In: 15 Minutes


  • 1 large beet, peeled and sliced
  • 1 large head cauliflower, cut into florets
  • 4 cloves garlic, peeled and cut in half
  • ¼ teaspoon red pepper flakes
  • 3 cups water
  • ½ cup white vinegar


  1. First, pack the chopped vegetables tightly in a mason jar or two.Bring the water to a boil, then add vinegar, salt, pepper and other spices and mix well until salt dissolves
  2. Pour over the vegetables.Let cool completely
  3. Close jar(s) tightly and store in a cool dark place for a day (for crisper pickles) or two.Eat up!

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