Description
Quick pickled cauliflower is a crunchy, tangy, and colorful vegetable pickle made by soaking fresh cauliflower in a seasoned vinegar brine. It’s easy, no-cook, and perfect for snacking, salads, and more.
Ingredients
- 1 small head cauliflower, cut into bite-sized florets (about 4 cups)
- 1 cup white vinegar or apple cider vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 2 garlic cloves, smashed
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon crushed red pepper flakes (optional)
- Optional additions: 1/2 cup sliced carrots, celery sticks, bay leaf, dill sprigs, or 1/4 teaspoon turmeric
Instructions
- Wash and cut the cauliflower into small florets.
- Pack the cauliflower into a clean quart-size glass jar along with garlic and any optional veggies or herbs.
- In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, peppercorns, and red pepper flakes.
- Bring to a simmer, stirring until the sugar and salt dissolve completely.
- Carefully pour the hot brine over the cauliflower in the jar, ensuring the florets are fully submerged.
- Let cool to room temperature, then seal with a lid.
- Refrigerate for at least 4 hours before serving; for best flavor, chill overnight.
Notes
Use fresh cauliflower for the best crunch—avoid frozen if possible.Customize the flavor with your favorite herbs or spices like dill, cumin, or turmeric.To pickle a mix of veggies, add carrots, celery, or onions to the jar.Pickles will keep for up to 3 weeks in the refrigerator.Not shelf-stable—must be stored chilled at all times.
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 2g
- Sodium: 220mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
