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a weck jar of pickled cauliflower, red peppers, and dill.
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5 from 4 ratings

Quick Pickled Cauliflower (No Canning)

This quick pickled cauliflower is a fast and easy way to preserve this tasty vegetable! Enjoy these delicious and fast spicy cauliflower pickles without the hassle of canning. 
Prep Time10 minutes
Cook Time10 minutes
Resting Time12 hours
Total Time12 hours 20 minutes
Course: Snack
Cuisine: American
Keyword: cauliflower pickles, Pickled Cauliflower, Pickled Vegetables, Quick Pickled Cauliflower
Servings: 12
Author: Sarah Cook

Equipment

Ingredients

  • ice
  • 16 oz cauliflower
  • 1/2 cup onion {diced or sliced}
  • 1/2 tsp black peppercorns {divided}
  • 1/2 tsp red pepper flakes {optional}
  • 1/4 cup sliced red bell pepper {optional}
  • 4 sprigs fresh dill

Brine

  • 1 1/4 cup water
  • 3/4 cup apple cider vinegar
  • 3/4 cup white vinegar
  • 3 cloves garlic {roughly chopped}
  • 2 tbsp kosher salt
  • 3 tbsp sugar

Instructions

Prep and Blanch the Cauliflower

  • Fill a medium mixing bowl with ice and water.
    ice
  • Wash and cut the cauliflower into bite-sized florets.
    16 oz cauliflower
  • Fill a medium saucepan with a few inches of water and bring it to a boil.
  • Carefully add the cauliflower and reduce the temp to medium-high. Cook for 5-10 minutes, or until the cauliflower is crisp-tender.
  • Drain the cauliflower and transfer it to the ice water for 5 minutes. Drain again.

Make the Brine

  • In a saucepan, bring water, vinegar(s), salt, sugar, and garlic to a boil. Once it has boiled and the sugar has dissolved, reduce the brine to a simmer and keep hot on the stove.
    3/4 cup apple cider vinegar, 3/4 cup white vinegar, 1 1/4 cup water, 2 tbsp kosher salt, 3 tbsp sugar, 3 cloves garlic

Make the Pickled Cauliflower

  • In clean jars, evenly divide the onion, peppercorns, and red pepper flakes.
    1/2 tsp black peppercorns, 1/2 cup onion, 1/2 tsp red pepper flakes
  • Add the cauliflower to the jars. Tuck some of the dill and sliced red pepper amongst the florets.
    4 sprigs fresh dill, 1/4 cup sliced red bell pepper
  • Pour the warm brine over the cauliflower, put a lid on the jars, and keep them on the counter for 12 hours.
  • Transfer jars to the fridge. Will keep for 3-4 weeks.

Notes

  1. Makes 3 pints of pickled cauliflower.
  2. Optional seasonings - bay leaf, coriander, or mustard seeds.
  3. Will keep in the fridge for up to 2 months.

Nutrition

Serving: 0.5cup | Calories: 29kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 137mg | Fiber: 1g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 19mg | Calcium: 13mg | Iron: 1mg