Recipe Overview
Why you’ll love it: Quick pickled cauliflower is a fun way to eat this favorite vegetable, with loads of zesty flavor and a nice crisp snap!
How long it takes: 20 minutes hands on, 1 day to pickle
Equipment you’ll need: jars, saucepan, knife
Servings: 10
Why Cauliflower?
Crunchy as a fresh dill pickle, and just as tasty, pickled cauliflower is a surprisingly fun way to enjoy this ubiquitous white vegetable. We’ve been seeing cauliflower rice, cauliflower pizza crusts, roasted cauliflower, cauliflower tacos, even cauliflower nachos (which are so good, by the way!).
I love salads featuring cauliflower, like this roasted cauliflower salad with arugula and sweet potato. And this creamy cauliflower, potato, and cheddar bake is so yummy! But maybe cauliflower pickles are something new for you.
Quick Pickles 101
Quick refrigerator pickles are such a great way to get your pickle fix. There’s no canning involved and it’s surprisingly easy to make a quick pickle.
You can make this recipe in about 10 minutes. All you’ll need is a couple of quart-sized jars (recycled jars are fine) and a small saucepan.
“Terrific pickles! They came out super crisp and crunchy, and they hardly taste like cauliflower at all (works for me!!). I’ll be putting these out with the charcuterie for Thanksgiving this year.”
Ingredient Notes
As always, scroll down for the printable recipe!
- Cauliflower: A whole head of fresh cauliflower will fill about two quart size jars.
- Spices & Flavors: This is the part where you can have a little fun (keep scrolling for some of our suggestions). The recipe we’ve tested uses fresh garlic, fresh dill, peppercorns, mustard seeds, and coriander seeds. Red pepper flakes are an optional addition that will make your pickles spicy.
- Pickling Liquid: You’ll need regular distilled white vinegar, water, sugar (not much, just 3 teaspoons), and salt.
Recipe Variations
- Add other veggies. Cauliflower and carrots make a nice color combo. You could add other crisp vegetables, too, such as sliced onions (red onions will make your cauliflower a lovely pink!), green beans, or celery. Experiment and see what you like best. You may want to try these pickled vegetables with cauliflower, jalapẽno, carrots, radishes, and onions!
- Add turmeric. Add ½ teaspoon ground turmeric for a bright yellow color.
- Adjust sweetness. Increase the sugar for a sweet pickle, or make the pickles without sugar. A little sugar does temper the acidity of the vinegar but it’s technically optional.
- Use a different kind of vinegar. Cider vinegar or rice vinegar are good options. The flavor of your pickles will be slightly different. I wouldn’t recommend balsamic or malt vinegars because their flavor is too concentrated.
- Play around with the herbs and spices. Other good herb choices are fresh thyme, oregano, or rosemary. Bay leaves are a good addition, too.
- Change up garlic. Not a garlic fan? Leave the garlic out, or if you really love garlic, add a few more cloves.
- Looking for a cooked Italian pickle? Try this recipe for Giardiniera from The Spruce Eats, with cauliflower, pearl onions, carrots, and celery.
How to Serve Pickled Cauliflower
As an appetizer. Try adding pickled cauliflower to your next charcuterie board or relish tray. People really love munching on these healthy, very low calorie nibbles. They provide a nice tangy contrast to the usual cheese and meat offerings.
As a side. Pickled cauliflower is a great way to eat your vegetables! It’s low calorie and economical. Serve it alongside your favorite sandwiches or roasted meats.
Storage Tips
Cauliflower pickles will keep in the refrigerator for three to four weeks. The flavor will intensify with time. If the liquid becomes cloudy or smells off, discard the pickles.
More Quick Pickles
Pickled Cauliflower (refrigerator pickles)
Ingredients
- 2 quart size jars
- 1 head cauliflower (2 pounds)
- 4 cloves garlic, halved
- 2 teaspoons black peppercorns
- 2 teaspoons mustard seeds
- 2 teaspoons coriander seeds
- 4 sprigs fresh dill
For Brine:
- 3 cups water
- 1 ½ cups white vinegar
- 3 teaspoons kosher salt
- 3 teaspoons granulated sugar (more or less, if desired)
- 1 teaspoon red pepper flakes (optional)
Instructions
- Wash the jars and lids well with hot soapy water, rinse, and dry.2 quart size jars
- Cut cauliflower into small florets; rinse well with cool water. Drain well.1 head cauliflower
- Divide garlic, peppercorns, mustard seeds, coriander seeds, dill, and red pepper flakes (if using) evenly between two jars. Fill each jar to the top with cauliflower florets.4 cloves garlic, halved, 2 teaspoons black peppercorns, 2 teaspoons mustard seeds, 2 teaspoons coriander seeds, 4 sprigs fresh dill, 1 teaspoon red pepper flakes
- In a small saucepan, bring water, vinegar, salt, and sugar to a boil over high heat. Once it comes to a boil, remove from heat and pour into jars. If needed, top off with water.3 cups water, 1 ½ cups white vinegar, 3 teaspoons kosher salt, 3 teaspoons granulated sugar
- Cover jars and cool to room temperature before refrigerating.
- Refrigerate at least 24 hours before serving.
Notes
- Storage: Cauliflower pickles will keep in the refrigerator for 3 to 4 weeks. The flavor will intensify with time.
- Adding vegetables: If desired, add other veggies. Cauliflower and carrots make a nice color combo but you could add other crisp vegetables, too, such as sliced onions, green beans, or celery. Experiment and see what you like best.
- Colored pickled cauliflower: Add ½ teaspoon ground turmeric for a bright yellow color. If you add sliced red onions, the brine and cauliflower will turn pink.
- Sweetness: You can increase the sugar for a sweet pickle, or make the pickles without sugar. A little sugar does temper the acidity of the vinegar but it’s technically optional.
- Vinegar: Apple cider vinegar or rice vinegar could be substituted but it will change the flavor of the pickled cauliflower. Balsamic or malt vinegars are not recommended.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Terrific pickles! I didn’t have any dill so I made without (next batch will have dill) and reduced the sugar to just a half teaspoon, as I don’t like sweet pickles. They came out super crisp and crunchy, and they hardly taste like cauliflower at all (works for me!!). I added wedges of red onion and sliced carrots to this batch, and the onion colored the vinegar pink, so my cauliflower is a really nice shade of pink. Beautiful. I’ll be putting these out with the charcuterie for Thanksgiving this year.
So glad you like them! They are perfect on a charcuterie board!
can I water bath this to make it shelf stable for longer storage?
I haven’t tested that and I’m not an expert in canning so I’d recommend checking on google or looking for a pickled cauliflower recipe that’s made for canning. Sorry!
Absolutely delightful. I had to come back and leave a review because it’s just that good. Refreshingly sour and super crispy! I modified the spices to my taste- omitted the coriander and added a bay leaf. Even made an extra spicy batch with sliced habaneros. I find the flavor is best when left to marinate at least a week.
I really really appreciate the review, so thank you! I’m glad you liked the recipe!
Will it make any difference if I parboil my cauliflower beforehand?
It will be significantly softer, but it should be fine.
Delightful! I’ve never made pickles, this was super easy and delicious.
I made a half batch in 2 smaller mason jars. I may add a little more sugar next time, they are nice and sour.
Thanks!
Glad you enjoyed! Thanks for leaving a review!
A joke:
– Who puts sugar in pickels?
– Only North Americans.
This is the way we like them – we feel like it balances out the flavors. You’re more than welcome to leave it out if you prefer them without sugar.
I love that they are so easy! Question: I am eating all “raw” at this time so would prefer to let the brine cool then pour over the cauliflower. Any reason not to?
It should work, but it might take slightly longer for them to take on the pickled flavor.
I have made these cauliflower pickles numerous times. My son in law lives them garlicky and spicy. This is the best, easiest, tastiest recipe that I have found. It is now a family tradition at any table.
Your comment warmed my heart! I’m so glad you like this recipe!
pickled cauliflower has always been my favorite part of chowchow (Pennsylvania-German style), so this sounds tasty.
It’s so yummy to snack on!