Pickled Cauliflower Recipe: How to Make Pickled Cauliflower

Pickled cauliflower is a dish made by preserving fresh cauliflower in a combination of vinegar, water, sugar, salt, and seasonings. This pickle recipe combines the mild acidity of vinegar with flavorful sliced garlic and bold spices for a satisfying sweet-and-sour bite. Tangy pickled cauliflower is a delicious snack on its own, and makes an excellent addition to sandwiches, salads, tacos, grain bowls, antipasto platters, and cheese boards.

Pickling fresh vegetables like cauliflower is easy and endlessly adaptable.

1. 1. Use fresh, high quality produce. Pickling is a great way to preserve produce while it’s at its peak. Opt for a firm head of cauliflower free from any brown or yellow spots, and wash the florets thoroughly before pickling. Never use frozen or spoiled cauliflower for pickling, which will result in soggy pickled produce.
2. 2. Mix and match vegetables. While pickled cauliflower is delicious on its own, it also works well with a variety of other veggies. Play around with the addition of complimentary vegetables like sliced carrots, onions, radishes, jalapeño peppers, and red bell peppers for a well-rounded pickle mixture.
3. 3. Change up the vinegar and seasonings. The flavorful ingredients used to craft these quick pickles can be adjusted to alter the overall taste. Play around with varying vinegars—like apple cider vinegar, red wine vinegar, and rice vinegar—and the addition of different whole and ground spices for a unique pickle taste every time. Some tasty potential additions include red pepper flakes and dried chiles, bay leaves, ground turmeric, and cumin.
4. 4. Strike the right brine balance. The ideal liquid ratio for any pickle brine is 1 part vinegar to 1 part water. As a general rule, for each cup of vinegar used, add 1 tablespoon of sugar and 2 teaspoons of salt. Then, adjust the vinegar, sugar, and salt to your preferences.
5. 5. Store properly. Pickled cauliflower should be stored in an airtight canning jar or Mason jar that has been washed thoroughly prior to pickling. Allow the brine to cool completely before storing it in the refrigerator for up to a month.