This quick Pickled Cauliflower is incredibly easy. No processing jars required. This is a great beginner recipe and has so many uses!
Refrigerator pickles are an incredibly easy project and last for many months. They are a healthy alternative to sugary snacks and only take a few minutes to make.
This is a spicy pickled cauliflower but if you prefer no heat, just omit the jalapeño slices.
What you need
- cauliflower- must be fresh. Use various color cauliflower, if desired, purple, orange or white are all really tasty.
- garlic cloves- I like to use one per jar.
- onion – I like to thin slice them.
- yellow orange or red bell pepper- they look really pretty in the jar
- dill- preferably fresh dill leaves
- vinegar- your choice of vinegars. Use white vinegar, apple cider vinegar, white wine vinegar, chive blossom vinegar, rhubarb vinegar, garlic scape vinegar, or your favorite alternative. I just like to use a clear or almost vinegar. Although you could use red wine vinegar or balsamic, the color of the product won’t be as nice.
- jalapeño slices or red pepper flakes for a little kick
- sugar- just a pinch of white or turbinado sugar – can be eliminated.
- salt- use kosher, sea salt or canning / pickling salt. Don’t use iodized salt.
How to make quick pickled cauliflower
Wash jars thoroughly.
- Wash cauliflower.
- Remove core and leaves.
- Cut the cauliflower into bite sized pieces. Cut larger florets in half or quarters.
- Place on small saucepan on medium low heat. Add vinegar of your choice and sugar.
- Crush garlic cloves with the side of your knife.
- Add them to vinegar. Heat vinegar but do not let it boil.
- Slice onion, jalapeños and red pepper.
- Add onion and peppercorns to the bottom of jar.
- Layer cauliflower with a few jalapeños and a few slices of red pepper.
- Leave about 1/2″ headspace. Add a few sprigs of dill and cover with warmed vinegar.
- Cover with lid. See notes below.
Other optional veggies to add
- green beans
- carrots
- hot peppers
How long will these last?
Unopened jars of quick Pickled Cauliflower will last about 4-6 months in the refrigerator. After jar is opened, use within a month or so,
How to use them?
- Add them to your kids snacks for a healthy alternative to sweets or products with lots of salt.
- Use them on charcuterie boards and grazing platters.
- Serve them as a side as you would any other pickles with sandwiches and burgers.
- Top salads with a few for an extra zing.
- Serve with tacos, tostadas, burritos and the like.
Pro tips for your success
- It is best to not use metal lids to store products with vinegar because the vinegar can corrode the metal. The plastic lids pictured are a perfect alternative and can be reused.
- You can eliminate sugar and they are still delicious.
- Use any vinegar you would like to use. Light color vinegar will give your final product a nicer appearance.
- Don’t use iodized salt. Use kosher, sea salt or canning salt should be used.
- Completely cover the vegetables with the brine.
- Allow jars to sit in the refrigerator at least overnight before sampling.
- Using wide mouth jars will make it easier to fill the jars.
- Recipe can be doubled, tripled and more if you are giving the jars as gifts or you can use them up in a few months.
Other delicious refrigerator pickles
Tools I use
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I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
📖 Recipe
Quick Pickled Cauliflower
Ingredients
- 1 head cauliflower
- 1 red bell peppers
- 1 jalapeños
- 4 teaspoon black peppercorns divided
- ½ large onion
- 1 cup white vinegar see notes
- 1 cup water
- 2 tablespoons Sugar
- 4 cloves garlic
- 4 teaspoons coarse kosher or sea salt divided
- 8 sprigs dill weed
Instructions
- Wash cauliflower.1 head cauliflower
- Remove core and leaves.
- Cut cauliflower into bite sized pieces. Cut larger florets in half or quarters.
- Place on pan on medium low heat. Add vinegar of your choice, water and sugar.1 cup white vinegar, 1 cup water, 2 tablespoons Sugar
- Crush garlic cloves with the side of your knife.4 cloves garlic
- Add them to vinegar. Heat vinegar but do not let it boil.
- Slice onion, jalapeños and red pepper.1 jalapeños, ½ large onion, 1 red bell peppers
- Add onion, 1 teaspoon of salt and 1 teaspoon of peppercorns to the bottom of each jar.4 teaspoons coarse kosher or sea salt, 4 teaspoon black peppercorns
- Layer cauliflower with a few jalapeños and a few slices of red pepper.
- Leave about 1/2″ headspace. Add a few sprigs of dill and cover with warmed vinegar. I also add 1 garlic clove to each jar.8 sprigs dill weed
- Cover with lid. See notes below.
- Refrigerate once jars have cooled to room temperature.
Notes
PRO TIPS FOR YOUR SUCCESS
- It is best to not use metal lids to store products with vinegar because the vinegar can corrode the metal. The plastic lids pictured are a perfect alternative and can be reused.
- You can eliminate sugar and they are still delicious.
- Use any vinegar you would like to use. White vinegar, white wine vinegar, I used chive blossom vinegar. Light color vinegar will give your final product a nicer appearance.
- Don’t use iodized salt. Use kosher, sea salt or canning salt should be used.
- Completely cover the vegetables with the brine.
- Allow jars to sit in the refrigerator at least overnight before sampling.
- Using wide mouth jars will make it easier to fill the jars.
- Recipe can be doubled, tripled and more if you are giving the jars as gifts or you can use them up in a few months.
- They will last for about 3 months stored in the refrigerator.
Susan
Good morning, Beth. I love your canning/pickling recipes of which I have made many. We have a surplus of jalapeños this year and was wondering if I could substitute jalapeños for the cauliflower but used the rest of the ingredients?
Thank you for any advice you can give me and have a great holiday weekend!
Susan
Beth Neels
Sorry for delayed response Susan. We are on vacation with spotty internet reception. He is a recipe on the blog for pickled peppers. It is similar to the cauliflower recipe and we love it. https://www.binkysculinarycarnival.com/easily-pickle-hot-peppers/ Thanks for being a loyal reader!
Susan
Hi Beth,
Many thanks for your reply: I’ll be making this recipe tomorrow—can’t wait! I brought home more jalapeños and hot banana peppers from my fiancé’s garden and now I know what to do with them!
I’ll let you know how they turn out. I appreciate your comment, as well, as using a hot water bath, as in the past, my peppers came out mushy as well—wont’ do that again.
Hope you are having a great vacation!
Susan
Beth Neels
Thanks Susan!
Susan
Beth,
Sorry, I just saw I said I was making this recipe but will be making the one you suggested in my initial comment 🤣!
Susan