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. This pickled cauliflower recipe is amazing as a side dish, quick snack, perfect for a cheese board, or as an addition to salads.

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

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

• Encurtido – Honduran Pickled Vegetables
• Canning Carrots
• Blistered Shishito Peppers
• Spicy Pickled Onions from Hey Nutrition Lady
• Nana’s Cucumber and Onion Salad
• Spicy Green Beans
• Air Fryer Zucchini Chips

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

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Quick Pickled Cauliflower {Spicy Pickled Cauliflower}

Prep Time

10 mins

Cook Time

10 mins

Resting Time

12 hrs

Total Time

12 hrs 20 mins

 

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.

Course: Snack

Cuisine: American

Keyword: Pickled Cauliflower, Pickled Vegetables, Quick Pickled Cauliflower

Servings: 12

Calories: 29 kcal

Author: Sarah Cook - Sustainable Cooks

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

1. Wash and chop the cauliflower into florets. If the florets are large, I usually cut them in half.

MAKE YOUR BRINE

1. 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

1. In your clean jars, place onion, peppercorns, and red pepper flakes in the bottom.

2. Add the cauliflower to the jars. Tuck some of the dill and sliced red pepper into the jar.

3. Pour the brine over the cauliflower, put a lid on them and keep them on the counter for 12 hours. Transfer to the fridge.

Recipe Notes

Makes 3 pints of pickled cauliflower.

 

Optional seasonings - bay leaf, coriander or mustard seeds.

 

Leave out the sugar to make these Whole30 compliant, paleo, keto-friendly/low-carb.

Nutrition Facts

Quick Pickled Cauliflower {Spicy Pickled Cauliflower}

Amount Per Serving (0.5 cup)

Calories 29 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 150mg7%

Potassium 137mg4%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 1g2%

Vitamin A 30IU1%

Vitamin C 19mg23%

Calcium 13mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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