This quick pickled cauliflower is a fast and easy way to preserve this tasty and healthy vegetable! Enjoy these delicious and fast spicy cauliflower pickles without the hassle of canning.
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
Makes 3 pints of pickled cauliflower.
Optional seasonings - bay leaf, coriander, or mustard seeds.