The humble cauliflower is a powerhouse in the kitchen - delicious and so versatile. It can stand up to a huge variety of flavors and preparations. We love it spiced, roasted, air-fried, riced, mashed, and as a pizza crust. But one of the simplest and tastiest ways to enjoy cauliflower is PICKLED. Quick pickled cauliflower is bright and briny, juicy, perfectly spiced, and has the most awesome tender-crunchy bite. It is a MUST try.
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This quick and easy recipe uses just a handful of pantry staples and doesn’t require blanching the cauliflower, saving you time and cleanup. Just chop the cauliflower and chili, heat the brine until the salt and sugar dissolve, then pour it over the veggies right into jars. Pop them in the fridge, and you're done! The only tough part? Waiting two days for the pickles to be ready.
If you love simple, flavorful sides like this, you’ll also enjoy Pickled Pearl Onions, EASY pickled Jalapenos, Pickled Red Onions, and Quick Pickled Carrots.
Ingredients
- Cauliflower - Make sure to buy the freshest cauliflower.
- Red Chili - Thai red chilies are available in most Asian grocery stores. They add a pop of color and heat to the pickles
- Vinegar - I recommend white vinegar for clear brine. You can also use apple cider vinegar
- Spices - coriander seeds and black peppercorns add a hint of warm flavor to the pickles without overpowering the taste
- Salt and Sugar - I highly recommend using Kosher salt for pickling as it does not contain iodine. It is pure salt without any chemicals or anti-caking ingredients. Sugar is optional, but I highly recommend it to balance and enhance the tangy flavors
How to Make Pickled Cauliflower
- In a small saucepan over medium heat, combine the water, vinegar, sugar, and salt, stirring just until both dissolve. Remove from the heat
- Cut cauliflower into small 1-inch florets, discarding any large stems. You will have about 2 loosely packed cups (about 6 to 8 ounces)
- Add cauliflower florets and chiles to the glass jar. Add black peppercorns and coriander seeds
- Pour the vinegar brine into the jar, filling it to submerge the florets.
- Allow the brine cool to room temperature, close the jars, and refrigerate the jars for at least 48 hours before serving.
How to Serve
Quick-pickled cauliflower is delicious right out of the jar. It’s such a satisfying snack! But use the pickles to top salads, Sweet Potato Black Bean Veggie Burgers, or Tinga Tacos, and you’re in for a real treat. We also love to serve these quick pickles as a bright, vinegary contrast to spicy Achari Chicken Curry.
Recipe
Pickled Cauliflower Recipe
Equipment
Recipe Video
Ingredients
- 1 small cauliflower
- 1 red chili diagonal small slices
- Brine
- 1 cup white vinegar
- 1 cup water
- 2 teaspoons black peppercorns
- 2 teaspoons coriander seeds
- 2 teaspoons kosher salt
- 4 teaspoons sugar optional
Instructions
- Cut cauliflower into small 1-inch florets, discarding any large stems. You will have about 2 loosely packed cups (about 6 to 8 ounces)
- In a small saucepan over medium heat, combine the water, vinegar, sugar, and salt, stirring just until both dissolve. Remove from the heat
- Add cauliflower florets and chiles to the glass jar. Add black peppercorns and coriander seeds
- Pour the vinegar brine into the jar, filling it to submerge the florets.
- Allow the brine cool to room temperature, close the jars, and refrigerate the jars for at least 48 hours before serving.
Betty says
I have not tried yet but I love this type food