This quick pickled cauliflower recipe is an easy way to pack more flavor into your meals! It’s tangy, crunchy, and perfect to snack on, add to salads, and much more. All you need is a few ingredients and about 10 minutes to whip up a healthy treat.
If you’re new to Live Eat Learn, we’ve pickled everything you can think of. From cabbage to onions, and even grapes (yup, you read that right).
This quick-pickled cauliflower recipe is a faster option to traditional canning recipes, but it offers the same great flavors and textures.
Cauliflower is one of my favorite vegetables to pickle because it really absorbs all the flavors of the brine. With a few simple ingredients, you’ll be well on your way to creating a tasty recipe. It offers a pop of flavor to salads, sandwiches, and even tacos.
Here’s what you’ll need
Quick pickled cauliflower is simple to whip up and provides a tangy crunch, all thanks to a small list of pantry staples.
- Hot Water: Balances the acidity of the vinegar and ensures the salt dissolves.
- Salt: Enhances the flavor of the pickling liquid and balances the acidity. Make sure you’re using non-iodized salt to prevent a cloudy brine!
- White Vinegar: I love the tart flavor of white vinegar, but apple cider vinegar or white wine vinegar can work here. Just try to stick to lighter colored types of vinegars for cauliflower.
- Cauliflower: The key ingredient for this recipe is fresh cauliflower. Dice it small and evenly so the florets absorb the brine quickly and turn out tender yet crisp.
- Seasonings: I love the spicy combination of black peppercorns, red pepper flakes, and garlic cloves, but experiment to find your favorite flavor combination. Try bay leaves, oregano, cloves, coriander seeds, cumin seeds, dill, mustard seeds, or turmeric.
- Sugar: An optional addition to balance the tanginess of the vinegar. Alternatively, you can use honey.
How to make quick-pickled cauliflower
- Heat the liquid: Heat the water in a kettle, on the stove, or in the microwave until it’s boiling. In a glass mixing cup, add the water and salt and mix until it’s dissolved. Then, stir in the vinegar.
- Prepare the cauliflower: Cut the cauliflower into small, evenly sized pieces with a knife.
- Combine everything: Add the cauliflower florets to a glass mason jar (or anything non-reactive). Add seasonings like peppercorns, garlic, and red pepper flakes. Pour the liquid over the cauliflower florets, ensuring they’re completely covered.
- Let the cauliflower pickle: Let the mixture cool to room temperature and seal the jar with a lid. Transfer it to the fridge and wait at least an hour before eating!
- Fresh cauliflower: For the best flavor and texture, choose a fresh, non-blemished cauliflower head over frozen or pre-cut cauliflower.
- Bite-sized pieces: Cut your cauliflower into small, bite-sized pieces. This will help it absorb the liquid quickly and evenly.
- Milder flavor: For a milder flavor, reduce the amount of vinegar in the brine and replace it with more water instead.
- Marinate: Let the cauliflower marinate for at least 1 hour in the fridge before eating it. The longer it sits, the more flavorful it will become.
How to store pickled cauliflower
Quick-pickled cauliflower is best stored in the fridge for about 2-3 weeks. Although you can store it longer, the cauliflower becomes very soft, and the flavor loses intensity the longer it sits.
Note: These have not been tested for long-term canning storage. Be sure to follow best USDA canning practices if canning for long-term storage.
How to use quick-pickled cauliflower
Your pickled cauliflower can be used in a variety of fun ways like this:
- Snack: Eat it as a snack as-is.
- Topping: Top salads, sandwiches, and burgers with pickled cauliflower.
- Tacos: Add it to tacos, burritos, and more.
- Side dish: Use it as a side dish for tofu, tempeh, etc.
Pickled cauliflower FAQs
No, this recipe is not a canning recipe and instead should be stored in the fridge.
Yes, you can use this recipe as a base for other vegetables like carrots, cucumbers, radishes, etc.
You can use frozen cauliflower in this pickling recipe, but fresh is always better. If you decide to use frozen cauliflower, thaw it and dry it before pickling it.
- 1 cup water 236 mL
- 2 tsp non-iodized salt
- 1 cup white vinegar or applecider vinegar 236 mL
- 2 cups cauliflower florets 150 g
- 1 tsp black peppercorns
- ½ tsp red pepper flakes
- Heat Liquid: Heat the water in a kettle, on the stove, or in the microwave until it’s boiling. In a glass mixing cup, add the water and salt and mix until it’s dissolved. Then, stir in the vinegar.
- Prep Cauliflower: Cut the cauliflower in small, evenly sized pieces with a knife.
- Combine: Add the cauliflower florets to a glass mason jar (or anything non-reactive). Add seasonings like peppercorns, garlic, and chile flakes. Pour the liquid over the cauliflower, ensuring they’re completely covered.
- Pickle: Let the mixture cool to room temperature and seal the jar with a lid. Transfer it to the fridge and wait at least an hour before eating!
Leave a Comment