The humble cauliflower is a powerhouse in the kitchen—super healthy, delicious, and so versatile. It can stand up to a huge variety of flavors and preparations. We love it spiced, roasted, air-fryer, 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.
This recipe is so simple, requires very few ingredients (mostly pantry), and is inexpensive to make. The best part is that there is no need to blanch the cauliflower first. This saves time and means there is less to clean up! Simply chop the cauliflower and chili, simmer the brine ingredients just until the salt and sugar dissolve, and combine by pouring over the veggies straight into the jars that will go in the fridge. It couldn’t be easier and the payoff is amazing. The only hard part is waiting 2 days for the pickle to be ready to eat!
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Health Benefits of Cauliflower
Cauliflower is a well-known low-carb alternative to some common starches like rice and potatoes. But its health benefits go far beyond that. Cauliflower is a cruciferous vegetable related to broccoli, cauliflower, kale, brussels sprouts, and cabbage. Cauliflower is a nutrient-dense, low-calorie vegetable. It’s packed with vitamins C, K, Choline, and Folate. Its antioxidant and anti-inflammatory properties are thought to promote heart health, and brain function, and prevent cancer, while its high fiber content is essential for healthy digestion and stabilizing blood sugar.
Ingredients
- Cauliflower - Make sure to buy the freshest cauliflower. Check the FAQs below on how to pick out 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 peppercorn 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 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 dissolves. 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, veggies burgers, or tacos and you’re in for a real treat. Or simply alongside a dish as you would any pickle. We also love to serve these quick pickles as a bright, vinegary contrast to spicy curries. It’s even an impressive way to perk up cheese plates or charcuterie boards. It might be an unexpected addition, but believe me, it will disappear!
More Pairing Suggestions
Alongside Spicy Misal Pav, Achari Chicken, Tinga Tacos, Sweet Potato Black Bean Veggie Burgers, Salads, Wraps, Cheeseboards, and Charcuterie Boards.
More Easy Pickle Recipes
Why You'll Love Making Quick Pickles
- A healthy and delicious way to add more veggies to your diet
- So quick, easy, and inexpensive to make. Unlike the traditional canning method which requires specific techniques and equipment
- Brighten up any dish with a burst of flavor and acidity
- Take toppings to the next level
- Guests are always impressed by homemade pickles and they look so fancy stocked in your fridge
- The simple and clean recipe. We like knowing what's in our food and what isn’t–there are no chemical preservatives, additives, or dyes
- They make a great snack
- The added benefit of vinegar in the diet: vinegar is known to help regulate blood sugar and curb cravings
Common Questions
A good head of cauliflower should be firm to the touch, with tightly packed, blemish-free florets. It should feel a bit heavy for its size. Avoid cauliflower that feels soft or is speckled with brown spots. I used white cauliflower for this recipe. Cauliflower also comes in beautiful colorful varieties: orange, purple, and green!
Cauliflower pickles will keep in the fridge for 3 to 4 weeks
You can use apple cider vinegar instead of white vinegar. I recommend using white vinegar for a clear brine that will bring out the bright and vibrant color of the veggies
Recipe
Pickled Cauliflower Recipe
Equipment
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.
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