Quick Pickled Cauliflower

This quick Pickled Cauliflower is incredibly easy. No processing jars required. This is a great beginner recipe and has so many uses!

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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 leavesPin
• 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.

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How to make quick pickled cauliflower

Wash jars thoroughly.

1. Wash cauliflower.
2. Remove core and leaves.
3. Cut the cauliflower into bite sized pieces. Cut larger florets in half or quarters.
4. Place on small saucepan on medium low heat. Add vinegar of your choice and sugar.
5. Crush garlic cloves with the side of your knife.
6. Add them to vinegar. Heat vinegar but do not let it boil.Pin
7. Slice onion, jalapeños and red pepper.
8. Add onion and peppercorns to the bottom of jar.
9. Layer cauliflower with a few jalapeños and a few slices of red pepper.
10. Leave about 1/2″ headspace. Add a few sprigs of dill and cover with warmed vinegar.
11. Cover with lid. See notes below.

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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.

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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

• pickled radishes
• pickled garlic scapes
• quick pickled peppers
• pickled red onions
• pickled green tomatoes

Tools I use

• Plastic canning/ storage lids
• saucepans
• extra large bamboo cutting board
• chef’s knife

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I hope you enjoyed the recipe today!

Enjoy. And have fun cooking!

📖 Recipe