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GET IT NOWMy Pickled Cauliflower Recipe Is Tangy, Crunchy, And Bright
This pickled cauliflower is a different take than most of my cauliflower recipes that lean savory and comforting, but it’s one of my favorite ways to preserve this vegetable when I have too much. Both my grandmothers pickled many different foods, and while it was cabbage and cucumbers (i.e. pickles) most often, they inspired me to experiment with other veggies as well. Here’s why I’ve really enjoyed this pickled cauliflower recipe and think you will, too:
- Crisp, tangy, and a little spicy – The vegetables keep their crunch, but soak up so much tangy, pickled flavor. If you liked my pickled asparagus, you’ll love this pickled cauliflower, too!
- Simple ingredients – Much cleaner than pickled anything you can get at the store. Just real food staples!
- Great with everything – I add this to salads, sandwiches, taco bowls, and even snack boards. It makes everything a little more interesting. And my husband eats it straight out of the fridge.
Whether you’re new to pickling or just want something new to preserve, my pickled cauliflower fits the bill. Make it with me and see why it disappears so fast!
Ingredients & Substitutions
Here I explain the best ingredients for my quick pickled cauliflower recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Cauliflower – I like to cut a head into small, even florets so everything pickles evenly, but if you’re short on time, pre-cut florets from the store totally work.
- Veggies – I used a blend of garlic, jalapeno, red pepper, and onion for a balance of sweetness, bite, heat, and color. When I make this pickled cauliflower for my kids, I skip the hot peppers and add some sweeter vegetables, like carrots or radishes.
- Pickling Spice – This mix usually has mustard seeds, coriander seeds, black peppercorns, and bay leaves at a minimum, although the one I get has a few other spices. You can grab a jar at most grocery stores or toss together these ingredients yourself. I always buy it, so don’t have a specific amount for making your own.
- Apple Cider Vinegar – For tangy flavor and to preserve the veggies. You can use other types of vinegar if you like, such as white vinegar or red wine vinegar.
- Water & Sea Salt
How To Pickle Cauliflower
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine the vegetables and pickling spice. Divide the garlic, pickling spice, jalapenos, bell pepper, and onion among a few mason jars (I use these jars and this pickled cauliflower recipe fits in three of them). Place the cauliflower florets on top of the other ingredients.
- Boil the brine. In a medium saucepan, bring the water, apple cider vinegar, and sea salt to a boil. Simmer until the salt dissolves.
- Submerge the cauliflower and chill. Pour the liquid over the cauliflower, place the lids on the jars, and cool completely. Refrigerate overnight before enjoying your pickled cauliflower.
My Recipe Tips
- The flavor gets even better after a few days. Overnight is the bare minimum, but I wait a few days if I can. Like most pickled foods, I find pickled cauliflower tastes more briny with time.
- Keep the cauliflower submerged in liquid. Not only does this give you the best flavor, it’s key to preserve the pickled cauliflower. This includes when you first make the recipe and also later as you’re enjoying it in the days or weeks to come. You can mix and add a little extra brine if needed!
- Can I store the pickled cauliflower sealed at room temperature? Yes, you can make this shelf-stable, but you’ll need a hot water canning process (similar to my instructions for canning my fresh salsa recipe), including sterilizing your jars. I don’t usually mess with it because the refrigerator feels safer and is less work. This pickled cauliflower lasts more than long enough for my family that way!
- How to sterilize your jars: I usually run mine through a hot dishwasher cycle, but you can also wash with hot, soapy water and boil for 10 to 15 minutes.
Pickled Cauliflower
My pickled cauliflower recipe is a fun, tangy appetizer or snack with a little heat. Quick and easy to prep in just 10 minutes!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Divide the garlic, pickling spice, jalapenos, red bell pepper, and yellow onion between 3 mason jars (these are the perfect size). Place the cauliflower on top. You can pack it tightly.
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In a large saucepan, combine the water, apple cider vinegar, and sea salt. Bring to a boil, then reduce heat and simmer until the salt has dissolved, about 3 minutes.
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Pour the liquid over the cauliflower (make sure it’s submerged completely) and place lids on the jars.
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Cool completely, then place in the fridge and chill overnight.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best flavor and keep your pickled cauliflower fresh.
- Storage: I’ve kept these in the fridge for 1-2 months with no issues. See my tips above if you want a longer-term canning method.
- Note on nutrition info: I did not include optional ingredients in the calculations, but they don’t change things a whole lot.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Pickled Cauliflower
Ways To Enjoy It
I usually snack on pickled cauliflower straight from the jar, but I also like it in these other ways:
- Salads & Bowls – Toss it into my roasted vegetable salad or taco salad for a tangy crunch.
- Sandwiches & Wraps – The chopped florets make a nice briny addition to an egg salad or tuna salad sandwich, next to a burger, or even tucked into steak tacos.
- Boards – I love pickled cauliflower on a Thanksgiving charcuterie board! It also works on a Christmas charcuterie board (use red and green bell peppers for festive colors), or sometimes I just put together a spread with other pickled veggies, cheeses, and cold cuts.
- Bloody Mary Garnish – Try using the cauliflower pickle juice in the drink and garnish with a floret or two. It’s fun and a little unexpected!
2 Comments
Cynthia
0This looks wonderful. Wondering, though — how long will it “keep” in the fridge?
Maya | Wholesome Yum
0Thanks, Cynthia! I have storage instructions above.