Pickled Cauliflower

Pickled cauliflower in a glass jar with beets, dill, habanero slices, and garlic cloves.

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5 from 6 votes

Pickled cauliflower is a tangy and crunchy treat that's easy to make at home. This recipe combines fresh cauliflower with vinegar, spices, and a touch of sugar for a unique and versatile snack or side dish. Delish!

Prep Time5

Cook Time3

Total Time8

Course: Appetizer or Snack

Cuisine: American

Diet: Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian

Servings:

Calories: 18kcal

Author: Michelle Cehn

Equipment

Wide Mouth Mason Jars

Ingredients

2 cups white vinegar
2 cups water
2 tablespoons kosher salt
¼ cup sugar
cauliflower washed and cut into small florets

Spices and Mix-Ins:

Habanero pepper
Garlic
Beet Chunks
Dill
Black Peppercorns

Instructions

In a medium saucepan add the vinegar, water, salt, and sugar, mix, and bring to a boil. Once salt has dissolved, remove from heat while you assemble your jars.
Fill wide-mouth mason jars with cauliflower florets.
Add any desired spices and mix-ins. Personalize to your taste!
Pour the hot liquid over the veggies until each jar is full. Close the jars and store in the fridge.

Video

Notes

The longer you let the cauliflower florets marinate in the brine, the tastier they’ll taste. They can be eaten immediately, but if you give them at least 3 days to soak, you'll have maximum flavor.
Feel free to use any type of mason jar or recycle a jar you already have. The wide mouthed version gives you the most space for adding vegetables, but it's optional. This recipe makes 1 large 32-ounce jar or (2) 16-ounce jars.
The size of the cauliflower is totally up to you. Larger chunks are better for snacking, while smaller florets are perfect for adding to salads and sandwiches.

Nutrition