Quick Pickled Cauliflower
We absolutely love pickled anything and this Quick Pickled Cauliflower is so easy, you can make it from start to finish in about 10 minutes! Let it cool in the refrigerator for about 20-30 minutes, and you have yourself a delicious healthy snack that is perfect for salads, charcuterie boards and sandwiches. We used colored cauliflower but regular works just as well.
Pickled Cauliflower Recipe
Picked cauliflower is super easy to make. This recipe was inspired by Quick Pickled Cucumbers, a recipe I’ve made several times. I love that it’s high on tangy flavor from the white vinegar and overall just tastes really clean without a bunch of additives. This recipe is great to make any time of year, and because it is a refrigerator pickle, you can make it quickly without any canning have-to’s.
Cauliflower Florets: What Kind to Buy
I made this to go on a charcuterie board for a baby shower. Naturally, I wanted something unique and colorful, so I used colored cauliflower from Trader Joes. You may think the purple seems unnatural, but it’s actually not dyed, and naturally occurring! Same with the green.
Chef’s choice as to which color of cauliflower you buy. It’s also really up to you if you want to purchase an entire head of cauliflower, or buy pre-sliced florets. I love using pre-sliced florets because they help save a step. I will caution however, make sure if you purchase preslcied florets that they are within date and not browning. Sometimes the pre-packaged cauliflower at the store looks a little wilted.
What Kind of Jar to Use for Pickled Cauliflower?
You actually don’t have to use a jar! You can use a glass dish, just be sure it can withstand the heat of the brine as it will be warm. Also be sure you have oven mitts to safely lift it as it will be hot. I had enough cauliflower to utilize a couple jars, as well as a small 5×5 pyrex dish (see photo below).
Flavoring Pickled Cauliflower
While I love the basic refrigerator pickled cauliflower, I had enough to where I could play around a little bit. I had some leftover diced red onion and some rosemary which were so delicious with the brine!
If you want to add a little more flavor, here’s some ideas. Add these to the cauliflower before pouring on the brine.
- Jalapeños for some spice.
- Red Onions
- White Onions
- Habanero peppers
- Peppercorns
- Cucumbers (for a pickle mixture)
- Red Bell Peppers
- Carrots
Quick Pickling Brine
Making quick pickling brine is so easy, and you don’t need it to be boiling before you add it to the cauliflower which really keeps the cooking time low. To make a quick pickle brine, you’ll combine water, white vinegar, sugar and salt. You can choose how much salt and sugar you prefer, but keep with the water and vinegar ratio we tested and used in the recipe for the best result.
Pour the pickling brine over the cauliflower, and allow for it to rest until it’s slightly cooled before transferring it to the refrigerator. Be cautious, the brine is hot!
Chilling Refrigerator Pickled Cauliflower
Allow the cauliflower to cool in the fridge, and once it’s chilled, it’s ready to eat!
This would be delicious on a sandwich, in a salad, on a charcuterie board, or on its own. It’s so good!
If you love this easy pickled cauliflower recipe, you’ll also enjoy these recipes:
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Enjoy! – Kathi and Rachel
Quick Pickled Cauliflower
Ingredients
- 2 cups cauliflower florets
- 2 cups vinegar
- 1/2 cup water
- 1/3 cup sugar
- 1.5 tbsp salt
Instructions
- Add washed and cut cauliflower to glass gars. Set aside.
- In a pot on the stove on medium heat combine vinegar, water, sugar and salt. Stir until sugar and salt is dissolved. Heat until mixture is not boiling, but steaming and very lightly starting to develop bubbles. Remove from heat.
- Pour warm vinegar mixture over cauliflower (caution, liquid is hot). Allow jars to cool, and place in refrigerator once safe to handle.
- Serve once cooled. Store in refrigerator for up to 1 week.
Nutrition
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