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If you love zesty snacks or colorful sides, you’ll want to try pickled cauliflower. This easy quick pickle adds a tangy crunch to everything from grain bowls to cheese boards. The cauliflower stays crisp, thanks to a simple vinegar brine seasoned with garlic, mustard seed and peppercorns. It’s perfect for adding to sandwiches, pairing with dips, or snacking right out of the jar. There’s no canning required, so it’s a great beginner-friendly way to preserve vegetables.
Pickled cauliflower adds tangy crunch and bold flavor to salads, charcuterie boards and snacks. This simple no-canning recipe is fridge-friendly and easy to make.
You might also like giardiniera (Italian pickled veggies), pickled green beans, pickled carrots, pickled banana peppers, or other easy pickled recipes.
Why You’ll Love It
Easy to make: Just prep the brine, pour it over cauliflower and chill.
Bold flavor: Garlic, mustard seed and peppercorns give the perfect punch.
Versatile snack: Great with sandwiches, grilled meats or Mediterranean dishes.
No canning needed: It’s a quick pickle recipe that stores well in the fridge.
Pickled Cauliflower Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Cauliflower: Firm, fresh florets hold their shape and absorb flavor. I used regular cauliflower but you can use purple cauliflower or any variety you prefer.
Garlic: Sliced thin for mild but savory notes in the brine.
Whole peppercorns: Add a subtle bite and balance to the pickles.
Yellow mustard seeds: Lends tangy depth and a classic pickling flavor. You need to use mustard seeds not mustard powder which would make the brine cloudy.
Crushed red pepper flakes: Adds gentle heat. Adjust to taste.
White distilled vinegar: The base of the brine, giving acidity and preservation.
Water: Dilutes the vinegar for a balanced brine.
Kosher salt: Helps the vegetables stay crisp and flavorful.
Granulated sugar: Softens the tartness of the vinegar slightly.
How to Make Quick Pickled Cauliflower
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prep the jars: Divide cauliflower between 2 quart-sized jars (I used these!) Add garlic, peppercorns, mustard seed and red pepper flakes.
Make the brine: Combine vinegar, water, salt and sugar and bring to a boil, then remove from heat.
Fill the jars: Pour hot brine over cauliflower, leaving space at the top. Ensure everything is submerged.
Chill and store: Let cool to room temperature, cover and refrigerate for at least 4 hours.
Substitutions and Variations
Use different vinegar: Swap in white wine, champagne or apple cider vinegar.
Other vegetables: Try a few slices of red onion, carrot, green beans, or red bell peppers for color and variety.
Turn up the heat: Add sliced jalapeño or serrano pepper.
Try fresh herbs: A bay leaf or sprig of dill in each jar adds depth.
More options: Include extra garlic cloves, celery seed, fresh ginger, or toasted spices in the pickling liquid.
Serving Suggestions
As a side dish: Serve alongside bacon wrapped cheeseburger bites for a sharp contrast or enjoy with pizza sliders for a zesty accompaniment.
As a condiment: Pair pickled cauliflower with a cheese board or butter board, or add them to your next charcuterie board or antipasto platter. Pickled vegetables are also good with pink beet hummus.
In a sandwich: Add some of these crunchy pickles to your next sandwich, chopping or slicing them first.
Gift giving: A jar of pickled cauliflower makes a special gift for the foodie in your life!
How to Store Pickled Cauliflower
Store: Keep pickled cauliflower in the refrigerator and eat within 3 weeks.
Freeze: I don’t recommend freezing as this would change the texture.
Top Tips
Use similar sized florets: Uniform pieces ensure even pickling.
Let the jars cool first: Don’t refrigerate while still warm.
Label your jars: Include the date so you know when flavor peaks.
Don’t skip the garlic: It infuses the brine with rich savory flavor.
Let flavors meld: I find homemade pickled cauliflower tastes best after at least 2 full days of chilling time, so plan the recipe ahead.
Pickled Cauliflower FAQs
Fresh cauliflower florets work best for texture. Frozen may turn mushy.
Only slightly. The sugar balances the acidity without making it sweet.
Yes. If you decide to can pickled cauliflower, follow USDA safe canning guidelines for hot water bath processing. Canned pickled cauliflower is shelf stable for months.
Best Pickled Cauliflower Recipe
Pickled Cauliflower
Equipment
- 2 Mason Jars Quart-Sized (32-Ounce Jars)
- Saucepan Large
- Funnel Optional
Ingredients
- 6 Cups cauliflower, fresh, in 1 to 1 ½-inch pieces
- 4 Cloves garlic, thinly sliced
- 2 Teaspoons whole peppercorns
- 2 Teaspoons yellow mustard seeds
- ½ Teaspoon crushed red pepper flakes
- 2 Cups distilled vinegar, white
- 2 Cups water
- 2 Tablespoons kosher salt
- 2 Teaspoons granulated sugar
Instructions
- Divide cauliflower florets between a pair of 32-ounce jars, followed by 1 thinly sliced garlic clove, 1 teaspoon peppercorns, 1 teaspoon mustard seed, and ¼ teaspoon red pepper flakes to each one.
- Add vinegar, water, salt, and sugar to a large saucepan and bring to a boil over high heat.
- Once boiling, remove from heat and carefully pour pickling liquid into each jar, leaving ½ inch of room at the top. Ensure the cauliflower is fully submerged.
- If canning, follow the official canning procedures. If doing a quick pickle, allow the jars to cool to room temperature, cover with lids, and chill them in the refrigerator for at least 4 hours.
Notes
Let the jars cool first: Don’t refrigerate while still warm.
Label your jars: Include the date so you know when flavor peaks.
Don’t skip the garlic: It infuses the brine with rich savory flavor.
Let flavors meld: I find homemade pickled cauliflower tastes best after at least 2 full days of chilling time, so plan the recipe ahead.
Nutrition
Pickled cauliflower is a punchy, versatile side that works with everything from roasted meats to mezze platters. Made with vinegar, garlic and a touch of spice, it adds flavor and crunch without needing any fancy equipment. This quick pickle recipe comes together fast, making it a great go-to when you have fresh cauliflower on hand. Whether you enjoy it with grilled meats or on its own, this pickled cauliflower will quickly become a favorite fridge staple.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
