Quick Pickled Cauliflower {Spicy Pickled Cauliflower}
Quick Pickled Cauliflower is a fast and easy way to preserve this tasty and healthy vegetable! Enjoy this delicious and fast spicy pickled cauliflower without the hassle of canning.
Too much cauliflower is not an actual problem. You could always make Baked Cauliflower Patties or Air Fryer Cauliflower to use up any extra cauli.
But when you’re ready for something brand new, try your hand at making this incredibly easy quick-pickled cauliflower. Healthy and delicious veggies turned into fridge pickles might just be the best cauliflower invention ever.
Pickling veggies for snacks and garnishes is totally my jam. I um, also make jam too.
If fridge pickles are your cup of tea, you’ll love these Refrigerator Dilly Beans and Quick Pickled Beets.
What Are Fridge Pickles?
Are you guys ready for this? They’re pickles…that you keep in the fridge!
These pickled veggies are not safe to can, but they’re amazing to keep in the fridge for a quick snack, garnish, or addition to a bloody mary.
What Ingredients Are in Quick Pickled Cauliflower?
- Cauliflower
- Veggies in the house – garlic, onion, red pepper (optional)
- Brine time – apple cider vinegar, white vinegar
- Spices – red pepper flakes (optional), black peppercorns, dill
- A wee pinch of sugar
If you have any leftover veggies, check out these posts on how to freeze cauliflower, how to freeze peppers, and how to freeze onions.
CAN I MAKE THESE WHOLE30/PALEO?
Yes! Just leave out the sugar. They will still be deeee-licious!
How to Make Quick Pickled Cauliflower
*A detailed and printable recipe card is available at the bottom of this post.
Wash and chop the cauliflower into florets. If the florets are large, I usually cut them in half.
MAKE YOUR BRINE
In a saucepan, bring water, vinegar, salt, sugar, and garlic to a boil. Once it has boiled and the sugar has dissolved, reduce to a simmer and keep hot on the stove.
MAKE THE Pickled Cauliflower
In your clean jars, place onion, peppercorns, and red pepper flakes in the bottom.
Add the cauliflower to the jars. Tuck some of the dill and sliced red pepper into the jar.
Pour the brine over the cauliflower (I use this canning funnel to make it less messy), put a lid on them and keep them on the counter for 12 hours. Transfer to the fridge.
HOW LONG DO YOU HAVE TO WAIT TO EAT Quick Pickled Cauliflower?
Allow the jars to sit in the fridge for a day or so before enjoying. They’re going to keep getting better and better the longer they sit!
Pro Tips/Recipe Notes
- The pickled cauliflower will keep in the fridge for 3-6 months.
- You do not need to sterilize the jars as if you were going to can them. But do make sure they’re clean!
- Make sure the cauliflower is covered with the brine during the pickling process. This will keep everything safe and edible.
- Once you’ve finished the cauliflower, add some peeled hard-boiled eggs (related: Easy Instant Pot Hard Boiled Eggs) to the brine to make easy pickled eggs.
- These are the white lids shown in these pictures. They’re not safe for canning, but work great for fridge pickles and I use them for dry goods storage (related: Pantry Essentials).
More Recipes You’ll Love
- Crispy Teriyaki Cauliflower Bites
- Encurtido – Honduran Pickled Vegetables
- Canning Carrots
- Roasted Frozen Cauliflower
- Blistered Shishito Peppers
- Spicy Pickled Onions from Hey Nutrition Lady
- Nana’s Cucumber and Onion Salad
- Spicy Green Beans
- Air Fryer Zucchini Chips
Quick Pickled Cauliflower {Spicy Pickled Cauliflower}
Ingredients
- 16 oz cauliflower
- 4 sprigs dill
- 1/2 tsp black peppercorns (divided)
- 1/2 cup onion (diced)
- 1/2 tsp red pepper flakes (optional)
- slices red pepper (optional)
Brine
- 1 cup apple cider vinegar
- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic (sliced in half)
- 2 1/2 tsp kosher salt
- 2 tbsp sugar
Instructions
- Wash and chop the cauliflower into florets. If the florets are large, I usually cut them in half.
MAKE YOUR BRINE
- In a saucepan, bring water, vinegar, salt, sugar, and garlic to a boil. Once it has boiled and the sugar has dissolved, reduce to a simmer and keep hot on the stove.
MAKE THE Pickled Cauliflower
- In your clean jars, place onion, peppercorns, and red pepper flakes in the bottom.
- Add the cauliflower to the jars. Tuck some of the dill and sliced red pepper into the jar.
- Pour the brine over the cauliflower, put a lid on them and keep them on the counter for 12 hours. Transfer to the fridge.
Notes
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I am gonna make this tomorrow and so very excited about this recipe. Thank You So much, Will let you know how it turns out.
Can’t wait to hear how you like it! 🙂
If I want to can and leave in the cellar I can do this by adding the salt
The recipe has not been tested for safety with canning. But Ball Canning has a pickled cauliflower recipe: https://www.freshpreserving.com/blog/pickled-cauliflower
Can we make it with less salt?
You don’t need salt as a preservative in this recipe since it is stored in the fridge, and the vinegar will keep everything fresh. So, yes, but the flavor will be impacted. Most pickled items do contain a bit of salt for flavor.
You just made my day, thank you!!
you’re welcome!
This is the shiizzzznit. So easy to make, and the taste is just perfect. Just enough heat, sweet and delicious pickle-y goodness. Your recipes are always so good, Sarah!
Also, the best part? No one in my family likes pickled cauliflower but me 🙂 MINE MINE MINE.
Love how you think Kimberley! I adore making things that are just for me and I know the boys won’t bug me for bites.
Cauliflower is my favorite, be still my heart!!!!!
It’s soooo yummy Melissa!