Quick Pickled Cauliflower | Kevin Is Cooking
This pickled cauliflower is crisp, tangy, and ready for the fridge in 20 minutes flat! It’s made with a simple apple cider vinegar brine and classic pickling spices, so it keeps its crunch beautifully. Use it to dial up sandwiches, salads, charcuterie boards, and snack plates galore!
I’m a massive fan of quick pickles, because they deliver almost all the deliciousness of traditional pickling without the waiting game. Cucumbers are normally the stars that get all the attention, but cauliflower is one of my favorite vegetables to pickle when I’m short on time. It stays super crisp, so you get that satisfying crunch even after a few days in the brine.
I tend to keep a jar hanging around in the fridge for my weekly Pulled Pork and Italian beef sandwiches, but they’re surprisingly good on charcuterie boards or with a few Quick Pickled Peppers if you want something to toss on to salads.
This particular pickled cauliflower recipe uses apple cider vinegar for a slightly rounder, fruitier tang than plain white vinegar. And the pickling spice does most of the work in the flavor department to give you a pretty addictive jar that has plenty of brightness and zing.
Quick pickling tips
- Cut vegetables into similar-sized pieces so they pickle evenly
- Experiment with flavors by adding whole spices like coriander, fennel, cumin, or black peppercorns. Fresh dill, thyme, bay leaves, garlic, or ginger also make delicious additions
- The flavor continues to develop, becoming more balanced after a day or two
- Store quick pickles in the refrigerator and enjoy them within two to four weeks for the freshest flavor and crunch
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Cauliflower: Cut the florets into bite-sized pieces so they pack tightly into the jars and pickle evenly. Discard the thick stems and leaves.
- Pickling Spice: This is where the lion’s share of the flavor comes from in this pickled cauliflower recipe. It includes mustard seed, coriander, peppercorns, and other warm spices that just give everything plenty of depth. You can use a store-bought blend, but I like making my own.
- Apple Cider Vinegar: Gives the brine a softer, slightly fruity tang. White vinegar can be substituted for a sharper, more traditional pickle flavor.
- White Sugar: Just a small amount balances the acidity without sweetening the brine.
- Kosher Salt: Use kosher or pickling salt rather than table salt for the cleanest flavor and clearest brine.
How to Make Pickled Cauliflower
- Prepare the Jars. Wash two clean 32-ounce mason jars and divide the pickling spice between them.
- Pack the Cauliflower. Cut the cauliflower into small florets, then pack them tightly into the jars, leaving a little space at the top.
- Make the Brine. In a small saucepan, combine the apple cider vinegar, water, sugar, and kosher salt. Bring to a boil and whisk until the sugar and salt are fully dissolved. You can also microwave the mixture in a 4-cup measuring cup for 4 minutes if you prefer.
- Fill the Jars. Pour the hot brine over the cauliflower, leaving about ¼ inch of headroom. Make sure the florets are completely submerged, then gently tap the jars to release any trapped air bubbles.
- Cool & Refrigerate. Wipe the rims clean, screw on the lids, and let the jars cool to room temperature before transferring them to the refrigerator.
- Large Mason Jars: Perfect for storing the cauliflower and brine. I like the wide-mouth kind, so it’s easier to fish out the veggies later.
- Small Saucepan: For heating and dissolving the brine ingredients.
Serving Suggestions
These quick pickled cauliflower florets are an awesome fridge staple that can rescue a meal when it needs a little extra zing. Here are a few of my favorite ways to use them.
- Serve them piled onto sandwiches, tucked into wraps, or with a juicy burger if it needs extra crunch.
- They’re also right at home on a snack board with cheeses, cured meats, olives, and crackers.
- For a simple appetizer spread, add them next to Cilantro Jalapeno Hummus or any of your favorite dips for a mix of creamy and smoky flavors.
- They’re also great chopped into salads (like a Cactus Salad), served with grilled meats, or eaten straight from the jar when you’re standing in front of the fridge!
Share this recipe on Pinterest!
Love this recipe? Share it with the world on Pinterest.
Frequently Asked Questions
You can eat your pickled cauliflower as soon as it’s cooled, but it tastes much better after 24 hours in the refrigerator. I always feel that the spices and vinegar need a little time to work their way into the florets.
The most common reason is overcooking the cauliflower or using florets that are a little too small. This recipe keeps the cauliflower raw, which helps preserve its crunch.
I honestly wouldn’t recommend it, and it’s best to make a fresh brine for each batch. Reusing brine can weaken the flavor and acidity that may affect both the quality of your cauliflower and food safety.
Spice Blends for Sale
-
Wash and clean pickling jars.
-
Divide pickling spice between jars.
-
Cut cauliflower into small florets, discarding thick stems and leaves. Pack into the prepared jar(s).
-
In a small saucepan add the vinegar, water, salt and sugar. Bring to a boil, whisking to dissolve sugar and salt (or microwave in 4 cup measuring cup for 4 minutes).
-
Pour brine over cauliflower, filling the jar with ¼-inch headroom. The cauliflower should be completely covered. Gently tap sides to release air bubbles and add more cauliflower or brine as needed.
-
Wipe the rims of each jar clean and screw on lid(s). Let cool to room temperature before transferring to the refrigerator *See Note 1).
- This is a “refrigerator pickle” recipe. It’s not for canning in a water bath, and hasn’t been tested for canning safety. Follow a recipe written specifically for canning instead if that is what you are looking for.
Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Sodium: 219mg | Potassium: 246mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 37mg | Calcium: 22mg | Iron: 0.4mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
